Red-Eye Gravy Poutine

Triple-cooked Yukon Gold fries topped with cheese curds and a coffee-infused poutine gravy.

Made with:

What You'll Need

Amount	Ingredients
1 lb	Russet Potatoes, 1-2 Medium Potatoes
	Water to boil the Russet Potato Fries
	Frying Oil
1/2 cup	White Cheese Curds
1/4 cup	Custom Culinary® Poutine Sauce Mix Prepared as Per Instructions
1	Scallion, Sliced on the Bias

Prepare the Custom Culinary® Poutine Sauce Mix as per instructions.
Cut the russets into French fries and rinse with water. In a medium pot, bring water to a boil. Add rinsed fries and cook for 5 minutes. Remove and place on a grate over a hotel pan to drain. Refrigerate for 15 minutes.
Bring fryer oil up to 300°F (149°C) and fry chilled russets for 3-4 minutes and drain well over grate on hotel pan. Let cool to room temperature and fry again at 360°F (182°C) for 2-3 minutes or until crispy brown.
Add the cheese curds over the hot French fries and then add the poutine sauce over the curds.
Garnish with sliced green scallions.