Making Poutine Without A Deep Fryer: A Simple Guide

Poutine is a Canadian dish that originated in Quebec in the 1950s. It consists of French fries topped with cheese curds and gravy. While traditionally made with deep-fried potatoes, it is possible to make poutine without a deep fryer by baking the potatoes in the oven. This involves cutting potatoes into sticks, soaking them in water, drying them, and then baking them in the oven until crispy and golden brown. The gravy can be made by whisking together butter, flour, and beef and chicken broth, while cheese curds can be substituted with mozzarella cheese if unavailable. The dish is then assembled by layering cheese curds over the fries and topping with the prepared gravy.

Oven-baked potatoes

Ingredients:

• 5 red potatoes, scrubbed and cut into wedges
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1 teaspoon dried parsley
• 2 (.75 ounce) packets brown gravy mix
• 2 cups low-sodium chicken broth

Method:

• Preheat your oven to 350°F (175°C).
• Combine the olive oil, salt, black pepper, garlic powder, and parsley in a large zip lock bag. Add the cut potatoes and shake until they are covered.
• Line a cookie sheet with foil and lightly cover it with oil. Arrange the potatoes on the sheet.
• Bake the potatoes for 45 minutes to 1 hour, flipping them every 20 minutes, until they are golden brown.
• Transfer the potatoes to a large bowl.
• Whisk the brown gravy mix with the chicken broth in a saucepan and place over medium heat. Bring to a boil, whisking often.
• Reduce the heat to low and simmer for 1 minute, continuing to whisk. Let the gravy stand off the heat for 1 minute to thicken.
• Layer cheese curds over the potatoes and top with the prepared gravy.

Tips:

• For vegetarian poutine, substitute the chicken broth with vegetable broth.
• If you prefer your potatoes extra crispy, place them on a wire cooling rack fitted inside a rimmed baking sheet.
• For a healthier version, bake the potatoes without oil.

How to make gravy

Making poutine gravy is simple and can be done in a few steps.

First, melt some butter over medium to medium-low heat. Add in some black pepper and whisk to combine. Next, slowly add in some flour, whisking constantly until you have a thick mixture.

Then, slowly pour in a mixture of beef and chicken broth, whisking constantly until smooth and well-blended. Allow the mixture to cook for several minutes until thickened.

Finally, pour your desired amount of gravy over a dish of hot french fries and cheese. Enjoy your poutine!

Cheese curds or cheese substitutes

Poutine is a Canadian dish that originated in Quebec in the 1950s. It consists of three components: French-fried potatoes, gravy, and cheese curds (aka squeaky cheese). While the traditional recipe calls for cheese curds, there are several substitutes that can be used if cheese curds are not available or if you're looking for a different flavour profile.

Cheese curds are small, bite-sized pieces of cheese that are typically made from cheddar. They are not aged, which gives them a mild flavour. Cheese curds are the ideal choice for poutine because they have a unique texture and a mild taste that complements the other ingredients without overwhelming them. However, if you don't have access to cheese curds or prefer a different type of cheese, there are several alternatives you can use:

• Mozzarella cheese: Mozzarella has a similar texture to cheese curds and can be cut into bite-sized pieces or torn into smaller pieces. It melts well and has a mild flavour that won't overpower the other ingredients.
• Low-moisture mozzarella: This type of mozzarella melts better than shredded cheese and is a good substitute if you're looking for a cheese that will blend in with the other ingredients.
• Mild cheddar: Since most cheese curds are made from cheddar, mild cheddar is a good substitute. Look for baby cheddar or a variety that has only been aged for a short time, as this will have a similar texture and flavour to cheese curds.
• Monterey Jack cheese: This cheese has a mild flavour and melts well, making it a suitable substitute for cheese curds.
• String cheese: Cut into pieces, string cheese can be used as a substitute for cheese curds. It has a similar texture and a mild flavour.
• Halloumi: This cheese has a salty flavour and a dense texture that is similar to cheese curds. It also provides the "'squeaky' effect that cheese curds are known for.
• Cottage cheese: If you use cottage cheese, be aware that it won't melt. Choose a dry variety or strain out as much liquid as possible before using.
• Feta cheese: Crumbled feta cheese can be used as a substitute, but it has a stronger flavour than cheese curds, so use sparingly.
• Goat cheese: Like feta, goat cheese has a stronger flavour than cheese curds, so use in moderation.

When substituting for cheese curds, it's important to consider both the size and flavour of the cheese. Pick a cheese that is mild in flavour and can be cut into small, bite-sized pieces. Avoid shredded cheese, as it will not provide the same texture and mouthfeel as cheese curds.

Frying potatoes without a deep fryer

Frying potatoes is a great way to create a tasty, crispy side dish. While a deep fryer can be useful, it is not necessary to achieve delicious fried potatoes. Here is a guide on how to fry potatoes without a deep fryer.

Preparation

First, gather your ingredients and tools. You will need:

• Potatoes (russet, red, or Yukon gold potatoes work well)
• Oil for frying (vegetable, peanut, or canola oil)
• Spices/seasonings of your choice (e.g. salt, pepper, garlic powder, parsley, rosemary)
• Potato peeler
• Frying pan
• Knife
• Paper towels
• Large pot (optional)

Once you have your ingredients and tools, start by peeling the potatoes with the potato peeler. If you prefer to keep the skin on, simply wash the potatoes thoroughly with a soft sponge to remove any dirt. Then, cut the potatoes into your desired shape, such as slices or cubes. Try to cut the potatoes into similar sizes so that they cook evenly.

Parboiling (optional)

Parboiling the potatoes before frying can help ensure that the inside is cooked tender and fluffy. To parboil, add the potatoes to a large pot and cover them with water by at least one inch. Add a pinch of salt to the water, if desired. Cover the pot and cook the potatoes on medium heat for 5-10 minutes, until they are tender but not mushy. Drain the potatoes and let them cool for about 5-10 minutes before proceeding to the frying step.

Frying

Place a frying pan on medium heat and add enough oil to cover the bottom of the pan. Heat the oil, and then carefully add the potatoes to the pan. Fry the potatoes in batches if necessary to avoid overcrowding the pan. Turn the potatoes at intervals to fry all sides until they are golden brown and crispy. This should take around 10 minutes for parboiled potatoes.

Seasoning

Once the potatoes are crispy and golden, remove them from the oil and place them on a paper towel-lined plate to absorb any excess oil. In a small bowl, mix your desired spices and herbs, such as butter, parsley, garlic, rosemary, and pepper. Add the spice mixture to the potatoes and toss to coat evenly.

Tips for frying potatoes without a deep fryer:

• Pan-fried potatoes use less oil than deep-fried potatoes, making them a healthier option.
• Waxy potatoes are best for frying as they tend to become fluffy on the inside when fried.
• If you are short on time, frozen French fries can be a good alternative. They can be baked or fried according to your preference.
• Double frying the potatoes (also known as the double-dip method) will give you crispy potatoes with a soft, fluffy interior. Fry the potatoes once at a lower temperature, allow them to cool, and then fry them again at a higher temperature until crispy.

Now you're ready to fry some delicious potatoes without a deep fryer! Enjoy your tasty creation as a side dish or snack.

Assembling the poutine

Now for the fun part: assembling your poutine! If you've opted for the traditional cheese curds, it's important that they're at room temperature so that they can start to melt as soon as you add the hot gravy. If you're using an alternative cheese, like mozzarella, you may want to pop your poutine under the grill to help the cheese melt.

If you're serving your poutine in individual dishes, divide your fries between the dishes. If you're serving it on a platter, simply add all the fries to the platter. Next, sprinkle over your cheese of choice. If you're using cheese curds, be generous—this is an essential part of an authentic poutine experience.

Finally, ladle over your hot gravy, making sure to coat everything. Garnish with some more herbs and ground pepper, and serve immediately.

If you're making poutine for a group, it's best to assemble the dish as you're serving it, so that the cheese doesn't solidify.

Frequently asked questions