Poutine

Method

1. Scrub 225 g of russet potatoes and cut them, skin on, into batons about 1 cm thick. Drop them into a bowl of cold water as you go and soak 20 minutes to rinse off surface starch, then drain and dry them thoroughly on a tea towel — wet fries will not crisp and will spit in the oil.
2. Take 80 g of cheese curds out of the fridge now so they come to room temperature; cold curds will not soften under the gravy. Break any large ones into bite-sized pieces.
3. Make the gravy: melt 10 g of butter in a small saucepan over medium heat, whisk in 10 g of plain flour and cook the roux 2-3 minutes, stirring, until it smells nutty and turns the colour of peanut butter. Pour in 80 ml of beef stock and 80 ml of chicken stock a little at a time, whisking smooth between additions.