📝 About This Recipe
Experience the ultimate Canadian comfort food reimagined as a sophisticated, snackable street food delight. These mini poutines feature triple-cooked golden potato batons smothered in a rich, velvety beef and chicken bone marrow gravy and topped with authentic, squeaky cheese curds. It is the perfect marriage of salty, savory, and melt-in-your-mouth textures that captures the heart of Montreal’s vibrant food scene in every small bowl.
🥗 Ingredients
The Potatoes
- 4 large Russet potatoes (peeled and cut into 1/4 inch matchsticks)
- 2 quarts Vegetable oil (for deep frying)
- 1 teaspoon Sea salt (fine grain)
The Signature Gravy
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 1.5 cups Beef broth (high quality or homemade)
- 1 cup Chicken broth (provides a lighter balance)
- 1 Shallot (minced very finely)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1 teaspoon Worcestershire sauce
- 1 tablespoon Ketchup (for a hint of acidity and color)
The Assembly
- 2 cups Fresh white cheese curds (room temperature for maximum squeak)
- 2 tablespoons Fresh chives (finely snipped for garnish)
👨🍳 Instructions
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1
Submerge the cut potato matchsticks in a large bowl of ice-cold water for at least 30 minutes to remove excess starch; this ensures a crispier fry.
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2
While potatoes soak, start the gravy by melting butter in a medium saucepan over medium heat. Add the minced shallots and sauté until translucent, about 3 minutes.
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3
Whisk in the flour to create a roux. Cook for 4-5 minutes, stirring constantly, until the mixture turns a deep golden brown (the color of a toasted almond).
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4
Slowly pour in the beef and chicken broths in a steady stream, whisking vigorously to prevent lumps from forming.
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5
Add the Worcestershire sauce, ketchup, and black pepper. Bring to a simmer and let it reduce for 10-12 minutes until it coats the back of a spoon. Keep warm on the lowest setting.
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6
Drain the potatoes and pat them completely dry with paper towels. Any moisture left will cause the oil to splatter.
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7
Heat oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). Fry the potatoes in small batches for 3-4 minutes until pale and limp. Remove and drain on a wire rack.
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8
Increase the oil temperature to 375°F (190°C). Fry the potatoes a second time for 2-3 minutes until they are a deep golden brown and exceptionally crispy.
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9
Immediately toss the hot fries in a bowl with sea salt while they are still glistening with oil.
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10
For 'Mini' service, divide the hot fries into small bamboo boats, mini ramekins, or shot glasses.
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11
Top each portion generously with the room-temperature cheese curds. The heat from the fries should start to soften them without melting them completely.
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12
Ladle the piping hot gravy over the curds and fries, ensuring the curds are partially covered to encourage that 'half-melted' texture.
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13
Garnish with a sprinkle of fresh chives and serve immediately with a small wooden fork or toothpick.
💡 Chef's Tips
Never use shredded mozzarella; only authentic cheese curds provide the signature 'squeak' and texture. Ensure your cheese curds are at room temperature before serving so they soften perfectly under the hot gravy. A mix of beef and chicken stock creates a more complex, balanced gravy than beef stock alone. If the gravy gets too thick while sitting, whisk in a tablespoon of hot water or broth to loosen it back to a pourable consistency. For a vegetarian version, substitute the meat broths with a rich mushroom and vegetable stock fortified with soy sauce for umami.
🍽️ Serving Suggestions
Pair with a crisp, cold Pale Ale or a dry hard cider to cut through the richness of the gravy. Serve as a 'walking snack' in paper cones for an authentic street-food experience. Offer a side of malt vinegar for guests who enjoy a traditional acidic tang on their fries. Accompany with pickled red onions on top for a modern, bright flavor contrast. Great as a late-night wedding snack or a high-end game day appetizer.