In a small bowl, dissolve the
Corn Starch (3 Tbsp)
Water (2 Tbsp)
and set aside.
In a large saucepan, melt the
Unsalted Butter (1/3 cup)
. Add the
All-Purpose Flour (1/4 cup)
and cook, stirring regularly, for about 4-6 minutes, until the mixture turns golden brown.
Beef Broth (20 fl oz)
Chicken Broth (10 fl oz)
and bring to a boil, stirring with a whisk.
Stir in the cornstarch and simmer for 10-15 minutes or until the sauce thickens.
Ground Black Pepper (to taste)
. Leave to simmer for 1 hour to reduce and darken, stirring occasionally. Taste and add additional salt, if necessary, to taste. Make ahead and re-warm or keep warm until your fries are ready.
When ready to cook, heat your
Vegetable Oil (to taste)
in a deep fryer or large, wide, heavy cooking pot to 350 degrees F (180 degrees C).
Potatoes (6 cups)
to the oil and cook for 5-8 minutes, until potatoes are just starting to cook but are not yet browned.
Remove potatoes from oil and scatter on a wire rack. Leave for several minutes.
Return the potatoes to the fryer and cook until potatoes are golden brown. Remove to a paper towel-lined bowl.
Add your fries to a large plate or bowl. Season lightly with
Salt (to taste)
while still warm. Scatter over
White Cheddar Cheese Curds (1 cup)
and add a ladle of hot poutine gravy. Add more gravy as needed to mostly coat the fries.
Serve immediately and enjoy!