Deeply rooted in Quebec’s culinary identity, poutine has never brought so much comfort to our families and to the brave people who continue to provide essential services.
In addition to home delivery offered by restaurants, you can easily make the best poutines at home by topping your potato or root vegetable fries with Le P’tit Frais Cheese Curds and St-Guillaume Poutine Sauce, which can be simply heated for 2 minutes in the microwave.
To help you, here are some suggestions for homemade fries recipes.
Good luck to all!
Our hearts are with you.
Thank you for choosing to buy local food. #achetezlocal
P.S.: For the amount of cheese curds on your poutines, add as much as you like! The curds don’t need to respect the 2-meter distance. 😉
Homemade Fries
4 to 6 servings
With Potatoes
Baked
Preheat oven to 425 °F (220 °C), rack in the center.
Cut 8 to 10 potatoes into sticks, place them on a large baking sheet lined with parchment paper, and coat them with 45 to 60 ml (3 to 4 tbsp) of melted butter or vegetable oil.
Bake for 30 minutes or until desired tenderness and color are achieved, making sure to turn the sticks at least twice during cooking. Cooking time may vary depending on the thickness of your sticks.
Deep-fried
Cut 8 to 10 potatoes into sticks.
Cook the potatoes for 7 minutes over medium heat in a pot of salted boiling water.
Drain the potatoes well and pat them dry with paper towels.
In a deep pot or fryer, immerse the sticks in a minimum of 750 ml (3 cups) of canola oil preheated to 375 °F (190 °C).
Cook for 5 to 6 minutes or until desired tenderness and color are achieved. Cooking time may vary depending on the thickness of your sticks.
Drain and place on a baking sheet lined with paper towels.
With Root Vegetables
Vegetable suggestions:
- Sweet potatoes
- Rutabagas
- Turnips
- Carrots
- Parsnips
- Beets
Baked
Preheat oven to 425 °F (220 °C), rack in the center.
Cut your vegetables into sticks and place them in a large bowl.
Coat them with 45 to 60 ml (3 to 4 tbsp) of melted butter or vegetable oil.
Salt and pepper, and to taste, add small amounts of aromatics of your choice, such as oregano, garlic powder, onion powder, thyme, paprika, etc.
Mix well again before spreading them on a large baking sheet lined with parchment paper (use two sheets if needed).
Bake for 30 to 40 minutes or until desired tenderness and color are achieved, making sure to turn the sticks at least once during cooking. Cooking time may vary depending on the thickness of your sticks and the variety of vegetables.
Deep-fried
Cut your root vegetables into sticks, calculating 500 ml to 750 ml (2 to 3 cups) per person.
In a deep pot or fryer, immerse the sticks in a minimum of 750 ml (3 cups) of canola oil preheated to 375 °F (190 °C).
Cook for 3 to 4 minutes or until desired tenderness and color are achieved.
Drain and place on a baking sheet lined with paper towels.
Tips:
It is best to cook each variety of vegetables separately, as cooking time may vary from one type to another and depending on the thickness of your sticks.
If you choose a variety of vegetables that includes beets, it is advisable to cook the beets last, as they will color the oil.