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Poutine French Fries

In a nod to traditional Canadian poutine, this recipe for Poutine French Fries takes homemade French fries, tops them with gravy, cheese curds and extra toppings that send this appetizer over the top!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetizer
Cuisine: American
Keyword: french fries, poutine, poutine fries
Servings: 6 servings
Author: Ashley Leonard


French Fries

  • 4 # russet potatoes 5-6 potatoes, depending on size
  • oil for frying
  • kosher salt


  • 4 tbsp. butter
  • ¼ cup onion finely diced
  • ¼ cup flour
  • 1 cup chicken broth
  • 1 cup beef broth
  • ½ tsp. salt
  • ½ tsp. black pepper
  • ½ tsp. garlic powder


  • 12 oz. cheese curds
  • ½ cup diced tomato
  • ¼ cup diced red onion
  • 3 sliced green onions


French Fries

  • Peel potatoes and cut them into fries ⅜-1/2 inch size. Place fries in a bowl of cold water. Soak potatoes in the refrigerator for at least an hour or up to overnight.
  • Drain potatoes and rinse well in cold water. Place fries on a paper towel & pat dry.
  • Heat oil in your deep fryer or heavy deep pan (amount of oil will depend on size of fryer) to 300 degrees.
  • Fry French fries in batches for 4-5 minutes. Place on a paper towel to drain. Once all potatoes are fried the first time, increase heat to 400 degrees. Fry French fries again for another 2-3 minutes until golden brown. Drain again on paper towel and sprinkle with kosher salt.
  • While prepping the gravy & toppings, place the pan of French fries in the oven at about 200 degrees (or your oven's WARM setting)


  • In a saucepan melt butter over medium high heat. Add diced onion and sauté for 2 minutes. Whisk in flour and continue to heat until the mixture turns a dark caramel color, about 5-6 minutes, stirring often.
  • Add chicken & beef broth along with salt, pepper and garlic powder. Whisk together and continue to simmer gravy until it thickens.
  • Turn heat down to low to keep until ready to use.

Assembling the Poutine French Fries

  • Place the fries on a serving platter and top with cheese curds. Drizzle with gravy and top with tomato, red onion and green onion. Serve immediately.

Helpful Equipment & Ingredient Links

Sheet Pan