Poutine

Cut the peeled potatoes into batons about one centimetre thick and ten centimetres long. Soak them in a bowl of cold water for at least thirty minutes to remove excess starch, which helps achieve a crispier fry. Drain and pat completely dry.

Heat the frying oil to one hundred and sixty degrees Celsius in a deep pot or fryer. Fry the potatoes in small batches for five to six minutes until they are cooked through and pale but not browned. Remove and drain on a wire rack.

Increase the oil temperature to one hundred and ninety degrees Celsius. Fry the par-cooked potatoes again in batches for three to four minutes until they are golden brown and crispy on the outside. Drain on the rack and season immediately with salt.

While the fries cook, prepare the gravy. Melt the butter in a saucepan over medium heat, whisk in the flour, and cook the roux for two minutes until it turns a light golden brown colour and smells nutty.

Gradually whisk the beef stock into the roux, pouring in a steady stream to avoid lumps. Add the Worcestershire sauce, salt, and pepper. Bring to a simmer and cook for five to eight minutes, whisking often, until the gravy is thick enough to coat the back of a spoon.

Assemble immediately: pile the hot, crispy fries onto plates or into shallow bowls. Scatter the room-temperature cheese curds generously over the fries, then ladle the piping hot gravy over everything at once.

Serve without delay. The cheese curds should begin to soften and become slightly stretchy from the heat of the fries and gravy but should retain their characteristic squeaky texture rather than melting completely.