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–+ servings
A classic Canadian delight, this bowl of poutine features crispy fries, cheese curds, and rich gravy. Garnished with fresh herbs, it sits alongside a small bowl of extra gravy and a wooden dish filled with aromatic herbs.

Authentic Poutine - Made Like a Canadian

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Soaking Time: 30 minutes
Total Time: 1 hour 20 minutes
Recipe video above. Being Canadian, I know a thing or two about poutine. While cheese and gravy-smothered fries are always good, this is how you make authentic Canadian poutine that tastes the absolute best.

Ingredients

  • 3 lb russet potatoes, cut into batons
  • 1 tablespoon of olive oil OR 4 cups of canola oil, for baking or frying
  • ¼ teaspoon sea salt
  • 8 ounces cheese curds
  • Optional: minced parsley to serve

The Gravy

  • 4 tablespoons butter
  • ¼ cup all-purpose flour
  • 1 teaspoon EACH: onion powder and garlic powder
  • 2 cup beef bone broth, see notes
  • 1 tablespoon worchestershire sauce
  • 2 teaspoons Better Than Bouillon beef base
  • 1-2 tablespoons soy sauce, see notes

Instructions 

  • Wash or peel your potatoes, then cut them into batons - the shape of french fries.
    3 lb russet potatoes
    image for recipe instruction: raw potato strips are scattered on a wooden cutting board, ready to be transformed into classic Canadian poutine.
  • Put them in a bowl and rinse them under cold water until the water is clear. Cover them with fresh water and set them aside on your counter for at least 30 minutes.
    image for recipe instruction: A bowl of raw potato strips in water, prepared to create authentic Canadian poutine, sits invitingly on a textured surface.
  • While the potatoes soak, make the gravy. Melt the butter in a small pot over medium heat. Add the flour and whisk constantly for 2-3 minutes, until the flour is a deep golden color. Whisk in the onion powder and garlic powder.
    4 tablespoons butter, ¼ cup all-purpose flour, 1 teaspoon EACH: onion powder and garlic powder
    image for recipe instruction: stainless steel saucepan with a caramelized brown roux, the start of the rich gravy used in Canadian poutine, placed on a textured light brown surface.
  • Add the beef broth, Worcestershire sauce, and bouillon and increase the heat to medium-high. Bring to a boil, whisking often, then boil until thickened. Remove from the heat and whisk in 1 tablespoon of soy sauce. Taste and add another tablespoon if you'd like it a little saltier.
    2 cup beef bone broth, 1 tablespoon worchestershire sauce, 2 teaspoons Better Than Bouillon beef base, 1-2 tablespoons soy sauce
    image for recipe instruction: stainless steel saucepan half-filled with rich gravy sits on a textured beige surface, reminiscent of a classic Canadian kitchen preparing the beloved poutine.
  • Remove the potatoes from the water and spin them dry using a salad spinner. Then, place them on a tea towel and dry them completely.
    image for recipe instruction: raw potato fries are spread out on a striped towel, reminiscent of the classic Canadian poutine preparation, and placed on a beige surface.
  • Bake or deep fry the potatoes, using the directions below.
    image for recipe instruction: Side-by-side comparison of baked French fries on a parchment-lined tray (left) and fried French fries on a paper towel-lined tray (right), perfect for making homemade poutine.
  • Pile the cooked fries into a wide serving bowl and top with the cheese curds. Pour the gravy over the top, sprinkle with parsley if using, and serve right away.
    Optional: minced parsley to serve, 8 ounces cheese curds
    image for recipe instruction: A bowl of Canadian poutine featuring golden fries, cheese curds, and rich brown gravy, all garnished with freshly chopped herbs.

Bake the Fries

  • Preheat your oven to 425 degrees Fahrenheit. Place the soaked and dried potatoes on a heavy baking sheet, pour 1 tablespoon of olive oil and the salt over the top, and toss so they are well coated.
    ¼ teaspoon sea salt
    image for recipe instruction: A baking sheet with uncooked potato fries, perfect for creating authentic Canadian poutine, is spread evenly on parchment paper.
  • Bake for 30-35 minutes, turning a few times throughout baking so they brown evenly on all sides.
    image for recipe instruction: A baking tray filled with homemade baked fries on a sheet of parchment paper. The fries are scattered, golden brown, and appear crispy—perfect as the base for an authentic Canadian poutine experience.

Deep Fry the Fries

  • Heat the 4 cups of canola oil in a medium-sized pot with high sides until it reaches 325 degrees Fahrenheit. Carefully add the potatoes and stir them to ensure they don't stick. Fry them for 4 minutes, stirring occasionally. Remove them from the pot using a slotted spoon, place them in a paper towel-lined bowl, and let them cool completely. If you're in a hurry, you can put the bowl into your fridge.
    image for recipe instruction: : A glass bowl filled with par fried potato fries on paper towels, ready to be transformed into classic poutine, sits on a beige surface.
  • Reheat the oil to 350 degrees Fahrenheit. Carefully add the partly cooked potatoes to the oil and fry for 3-4 minutes, stirring occasionally, until golden. Let them drain on a paper towel for 1 minute, then sprinkle the salt over the top before using them in the poutine.
    ¼ teaspoon sea salt
    image for recipe instruction: A baking sheet with a layer of paper towel holds a batch of deep fried French fries, evenly spread out and golden brown in color—perfect for making classic poutine.

Notes

Cutting potatoes: The classic French fry cut is called a baton or a balconette. Once the potato is peeled, cut each narrow end off. Then, slice a little off the bottom and side to create two flat edges. Lay the potato on the bottom flat edge and then slice it. Stack those slices up tall and cut them into the shape of fries. This is an excellent video if you want to watch exactly how it's done!
Beef broth: The best poutine gravy starts with real beef bone broth. While you can substitute regular, store-bought beef or chicken stock, the gravy won't be as rich. If you want to make the very best authentic Canadian poutine, use beef bone broth. BUT ... fries and cheese covered with gravy are always tasty, so if you need to make substitutions, you can.
Soy sauce: This unusual (in gravy) ingredient kicks up the umami. It adds a richer flavor than salt, which goes really well with the fries. I use two tablespoons when I make this, but you can add less or more, depending on the saltiness of your stock and personal preference. 
Bake or fry? Up to you! But here are a few things to think about:
  1. None of our recipe testers could tell the difference between the baked and fried versions. The fries are smothered in gravy, and they're not supposed to be crispy. For ease, we usually opt for baked. 
  2. Surprise! Baked and fried use the same amount of oil! When frying food at the correct temperature, very little oil gets absorbed. I measured the oil before and after frying a batch of fries, and it only took one tablespoon. 
 
Serving: 1 = ¼ of the recipe, Calories: 645kcal, Carbohydrates: 69g, Protein: 27g, Fat: 30g, Saturated Fat: 17g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 91mg, Sodium: 871mg, Potassium: 1489mg, Fiber: 5g, Sugar: 3g, Vitamin A: 357IU, Vitamin C: 20mg, Calcium: 460mg, Iron: 4mg