Non-VegetarianVermont Québécois cuisine Street Food

Vermont Cheese Curd Poutine Fries

Name: Vermont Cheese Curd Poutine Fries
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Vermont Québécois
Ingredients: 2 lb Russet potatoes; 2 cup Fresh Vermont cheese curds; 2 cup Beef stock; 2 tbsp Unsalted butter; 2 tbsp All-purpose flour; 1 tsp Worcestershire sauce; 4 cup Vegetable oil; 1 tsp Salt

Crisp double-fried potatoes topped with squeaky fresh Vermont cheese curds and a rich brown gravy that just melts the curds without fully dissolving them. It is a border-town classic found on menus from Newport to Burlington.

🇺🇸United States· Vermont

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 4
Difficulty: Medium
Calories: 610 kcal

Ingredients

0 of 8 gathered

Servings

Equipment

•Deep fryer or heavy pot
•Saucepan

Nutrition

Per serving, approximate

Calories: 610 kcal
fat: 34
carbs: 62
protein: 15
calories: 610

Instructions

1
Soak the cut potatoes in cold water for 30 minutes. Drain them and pat completely dry.
2
Heat oil to 325°F. Fry the potatoes in batches for 5-6 minutes until pale and soft, then drain.
3
Melt butter in a saucepan and whisk in flour. Cook for 1 minute to form a roux (thick flour paste).
4
Whisk in beef stock and Worcestershire sauce. Simmer until thickened, about 8 minutes, then keep warm.
5
Raise the oil temperature to 375°F. Fry the potatoes again for 2-3 minutes until deeply golden and crisp.
6
Drain the fries and toss them with salt.
7
Pile the fries into bowls and scatter the cheese curds over top. Ladle the hot gravy over everything immediately.
8
Serve at once while the curds are just beginning to soften.

Chef's tips

Double-fry the potatoes, once at a lower temperature to cook through and again hotter to crisp, so they stay crunchy under the hot gravy.

Storage

Poutine does not store well; best eaten immediately while the fries are crisp.

Reheating

Not recommended; leftover components can be reheated separately but the texture will not fully recover.

Common mistakes to avoid

•Using low-moisture shredded cheddar instead of fresh curds, which melts flat instead of staying squeaky.
•Pouring gravy that is not hot enough, which fails to soften the curds properly.