Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 L vegetable oil for deep frying
- 1 can (290 g ) of poutine sauce (French: mélange à sauce poutine ) or gravy
- 5 medium potatoes
- 2 cups fresh cheddar cheese curds or mozzarella
Directions
Slice potatoes into finger-width fries and rinse them well to remove any dirt.
Begin warming gravy, keep the temperature low enough for a slow heating.
Heat oil to 185°C (365°F).
Cook sliced potatoes in the oil for about 5 minutes.
Following a first frying to cook the potatoes, they are often removed and then fried again for about 1 minute to crisp the outside.
Remove the fries from the oil; optionally place them on a paper towel mat to absorb excess oil.
Move the fries to a serving dish and put room-temperature cheese curds over the fries.
Pour the gravy over the top; the dish should be served before the cheese curds start to melt.