Cook Along: Poutine — The Culinary Codex

Cook Along: Poutine

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1kg russet potatoes, peeled and cut into thick batons
Oil for deep-frying (enough to submerge fries)
300g fresh white cheese curds, at room temperature
For gravy: 3 tbsp unsalted butter, 3 tbsp all-purpose flour, 500ml beef stock, 1 tbsp Worcestershire sauce, salt and pepper

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