Recipe Archives->Vegetables->Poutine 01

Poutine

6 red skinned potatoes
vegetable oil
2 cups cheddar cheese
1 can canned brown gravy
salt, pepper, ketchup to taste

Boil the potatoes in simmering water until they are cooked about
half way to two thirds of the way through. Remove from water, drain
and pour cold water over them. Remove peels at this point. Allow
potatoes to dry. Cut into sticks as you would for fries. Using a
large heavy skillet (a large cast iron one works well - or you can
use a pot with a French fry basket if you like) pour in enough oil
to fill a little less than half the pan.  Heat to medium hot and
put in as many potato sticks as you can without crowding (there
shouldn't be any overlapping).  Reduce heat to medium and fry until
potatoes evenly browned. This should go relatively slowly (about
10-12 minutes) - if the potatoes brown too fast, reduce heat. It
is important they don't get too brown, too fast.  Meanwhile, heat
gravy and have cheese nearby. Drain French fries briefly on paper
towels or newspaper.  Serve immediately by sprinkling cheese on
top of fries and then covering with gravy.

Printable version: poutine01.txt.