Ultimate Loaded Poutine

1.Peel the russet potatoes and cut them into thick fries, about 1/2 inch wide.

2.Soak the cut fries in cold water for at least 30 minutes to remove excess starch, then drain and pat them dry with a paper towel.

3.In a deep fryer or large pot, heat oil to 350°F (175°C).

4.Fry the potatoes in batches until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels, then season with salt, pepper, garlic powder, and paprika.

5.In a saucepan, heat the beef or chicken gravy over medium heat until hot, stirring occasionally.

6.To assemble the poutine, place a generous portion of crispy fries on a serving plate.

7.Pour hot gravy over the fries, ensuring they are well covered.

8.Sprinkle cheese curds generously over the gravy, allowing them to melt slightly from the heat.

9.Top with crumbled bacon, sautéed mushrooms, and caramelized onions for added flavor and texture.

10.Garnish with chopped green onions for a fresh finish. Serve immediately while hot.