Instructions
Follow the steps and taste along the way.
Cut and dry the potatoes
Cut the potatoes into fries approximately 1 cm thick. Rinse them in cold water, soak for 10 minutes, then dry thoroughly with a clean towel. Dry fries cook more evenly, and the oil will not splatter as much.
Make the vegetarian brown gravy
Melt the butter in a small saucepan over medium heat. Add the onion and cook for 5–6 minutes, until softened and beginning to turn golden. Stir in the garlic, then, after 30 seconds, add the flour and cook for 2 minutes, stirring constantly, until light brown. Gradually whisk in the stock, soy sauce, 1.5 g of the salt, and the black pepper. Simmer gently for 8–10 minutes, stirring occasionally, until the gravy thickens and no longer tastes floury.
Par-fry the fries
Pour the oil into a deep pot, filling it no more than halfway, and heat it to 150 °C. Fry the fries in small batches for about 5–6 minutes; they should soften but not brown yet. Transfer them to a wire rack or paper towels and let them rest for 5 minutes. Bring the oil back to 150 °C between batches.
Fry until crisp
Raise the oil temperature to 180 °C. Fry the fries again in batches for 2–3 minutes, until golden and crisp on the outside. Let them drain briefly, then sprinkle evenly with the remaining 4 g of salt while still hot.
Assemble the poutine
Divide the fries among four warmed bowls and top with the cheese curds at room temperature. Bring the gravy back to just below a boil, then ladle it over the portions so that some fries remain crisp while others are coated in gravy. Serve immediately.
