Ultimate Poutine: Crispy Fries with Rich Gravy and Squeaky Cheese Curds

1.Peel the russet potatoes and cut them into thick fries, about 1/4 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 towel.

3.In a large pot, heat vegetable oil to 350°F (175°C) for frying the fries. You can test the oil by dropping in a fry; it should sizzle immediately.

4.Fry the potatoes in batches, ensuring not to overcrowd the pot. Fry for about 5-7 minutes until they are golden and crispy. Remove them and drain on paper towels. Repeat with the remaining fries.

5.In a saucepan, heat the beef or chicken gravy over medium heat. In a small bowl, mix the cornstarch with cold water to create a slurry, then add it to the gravy to thicken it slightly. Stir in garlic powder, onion powder, smoked paprika, black pepper, and salt. Keep warm.

6.To assemble the poutine, place a generous amount of hot fries on a plate, sprinkle cheese curds over the fries, and then ladle the hot gravy over the top, allowing it to melt the cheese curds slightly.

7.Serve immediately while hot and enjoy your Ultimate Poutine!