Poutine Meat Sauce Fries

Steps

How to make it

Prep 18 min · Cook 18 min

1. Pat 薯條 250 g thoroughly dry with paper towels; portion 肉醬 as needed and 起司醬 2 tbsp separately; microwave meat sauce 30 seconds until slightly warm if needed.
2. Pour 炸油 600 ml into the fryer; heat to 160°C, fry fries in batches 3 minutes until set but not colored; drain.
3. Raise oil to 175°C; refry the same batch 3–4 minutes until golden and crisp; drain on a wire rack 2 minutes.
4. While fries are still hot, toss in a large bowl with 海鹽 1/2 tsp.
5. Drizzle 起司醬 2 tbsp and toss quickly so fries are lightly coated.
6. Pour warm 肉醬 as needed in stages, tossing lightly to mimic poutine’s half-melted sauce on crisp fries.
7. Mound high in a parchment-lined basket; serve remaining meat sauce and cheese sauce on the side while sauce is warm and fries are crisp.

Tips & storage

Make it easier

• Finish the main component and sauce separately before plating so the textures stay layered.
• Keep cold garnish and hot proteins apart until the final minute for a more restaurant-like result.
• Drain vegetables well before cooking; excess water steams them and softens the texture.

Best enjoyed on the day it is made; refrigerate components separately when possible and reheat gently.

Substitutions