Canadian Poutine: Crispy French Fries with Cheese & Gravy

No, these are not sweet potato fries haha...the turkey gravy gives them that rich color.

One of the many treasures that I've found during summer vacations in Montreal, Canada was this delicious dish. It is crispy well done french fries, topped with cheese curds and turkey gravy. Yum! Additional toppings are endless.

It is traditional to deep fry these french fries but we're going to bake them in a hot oven until they are crispy. Also, it might be tough to find cheese curds at your local grocery store so feel free to use pasteurized mozzarella cheese instead.

Ingredients:

2-3 medium Russet potatoes (Skin on tastes great! But you can peel them if you want to)

1/4 teaspoon Kosher Salt

1 tablespoon Olive Oil (Avocado Oil or any oil in your pantry works as well)

2 quarts water with 1 tablespoon kosher salt

1 tablespoon white vinegar

1/2 cup Turkey Gravy

1/2 cup Mozzarella cheese curds (or diced mozzarella cheese)

1 teaspoon fresh chopped Italian parsley

Method:

Preheat oven to 450F.

Slice potatoes to 1/4 inch thick wedges. Add wedges to an empty medium sized pot. Cover with 1 quart of water, add 1 tablespoon of kosher salt and 1 teaspoon white vinegar to parboil. Bring to a boil and reduce to a simmer on low heat for 5 minutes. Drain potatoes into a strainer. Add potatoes to a large bowl. Add oil and toss to evenly coat fries.

Line a cookie sheet with parchment paper or aluminum foil. Spread fries out into an even layer leaving adequate space in between potatoes.

Bake for 10-15 minutes or until golden brown and crispy. Season with 1/4 teaspoon salt immediately. Set aside.

Warm turkey gravy through in a small saucepan while the fries are baking.

Pile baked fries into a shallow bowl. Pour turkey gravy over the top. Top with mozzarella cheese curds and the residual heat from the fries will slowly melt the cheese.

Garnish with fresh chopped Italian parsley. Dig in!