Recipe for the classic Quebec poutine

In honor of La Poutine Week being held in Quebec City, Montreal and Toronto, here is the classic recipe for the French-Canadian staple: poutine.

True Quebec poutine


  • 3 large sweet potatoes or russet potatoes

  • 2 Tbsp unsalted butter

  • 2 Tbsp flour

  • 2 large shallots, sliced

  • 1 ½ Tbsp extra virgin olive oil

  • Pinch of sea salt and freshly cracked black pepper

  • 2 cups of organic beef stock

  • Handful of parsley, minced

  • pinch of thyme

  • pinch of brown sugar

  • 1L peanut oil

  • 1 cup cheese curds


  1. Push potatoes through a french fry cutter or hand cut so that pieces are uniform in size. Soak in ice water for 30 minutes to 1 hour.

  2. Heat a pan on medium, melt butter then add flour and whisk vigorously for about 8 minutes until the roux is amber coloured. Remove from the heat.

  3. In another pan, lightly sauté shallots in olive oil over medium heat for about 1 minute. Add sea salt and pepper. Deglaze with organic beef stock, add thyme, brown sugar and bring to a simmer.

  4. Whisk in the roux and let reduce on medium low for 15 minutes. Stir in fresh minced parsley.

  5. Strain chilled sweet potato fries and dry them in a salad spinner. It is important the fries be thoroughly dried before cooking.

  6. Heat peanut oil in a heavy pot on medium-high until oil thermometer reaches 375 degrees F. Fry the potatoes in small batches for 5 minutes, then lay them on a wire rack to drain.

  7. Place the fries on a plate, top with cheese curds and smother with gravy.


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