Non-VegetarianNew Hampshire Franco-American cuisine Street Food

Manchester-Style Poutine

Name: Manchester-Style Poutine
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: New Hampshire Franco-American
Ingredients: 4 whole Russet potatoes; 4 cup Vegetable oil; 2 cup Beef broth; 2 tbsp Butter; 2 tbsp All-purpose flour; 1 tsp Worcestershire sauce; 1.5 cup Cheese curds; 1 tsp Salt

Crisp fries smothered in warm brown gravy and squeaky cheese curds, a dish carried into New Hampshire from nearby Québec and embraced by the state's Franco-American population.

🇺🇸United States· New Hampshire

Prep: 15 min
Cook: 25 min
Total: 40 min
Servings: 4
Difficulty: Easy
Calories: 560 kcal

Ingredients

0 of 8 gathered

Servings

Equipment

•Deep fryer or heavy pot
•Small saucepan

Nutrition

Per serving, approximate

Calories: 560 kcal
fat: 30
carbs: 58
protein: 15
calories: 560

Instructions

1
Soak the cut potatoes in cold water for 20 minutes. Drain them well and pat them dry.
2
Fry the potatoes in batches at 325°F until soft but not browned, about 5 minutes. Remove and drain them.
3
Melt the butter in a saucepan and whisk in the flour. Cook for 2 minutes to make a roux (a smooth cooked paste).
4
Whisk in the beef broth and Worcestershire sauce. Simmer gently until thickened, about 8 minutes.
5
Raise the oil temperature to 375°F. Fry the potatoes a second time until they are golden and crisp.
6
Season the fries with salt. Pile them onto plates.
7
Scatter the cheese curds over the hot fries.
8
Pour the hot gravy over the top. Serve immediately.

Chef's tips

Use fresh cheese curds instead of shredded cheese. They will stay pleasantly squeaky rather than melting completely.

Storage

Best eaten fresh; fries lose crispness quickly once refrigerated.

Reheating

Reheat fries separately in a hot oven, then top with warmed gravy and curds just before serving.

Common mistakes to avoid

•Pouring the gravy over the fries too early, which makes them soggy.
•Using cold cheese curds straight from the fridge without letting them soften slightly first.