- 2 large potatoes
- oil for frying
- 2 slices of bacon cut into 1 cm batons
- 2 tablespoons of flour
- 1½ cups of bacon dashi
- salt to taste
- Belgain fries
- bacon dashi gravy
- bacon bits
- cheese curds
- salt to taste
- Peel the potatoes and then slice into 1 cm French fries. Soak the fries in a bowl of water to draw out some of the starch. This will make the fries extra crispy.
- Drain the potatoes and pat them dry. Make sure each fry is dry, otherwise the oil will splatter.
- Fry the fries in batches in 320˚F oil for 5-6 minutes to cook the potatoes. At this point the fries should be pale and cooked. Drain the fries on paper towels and let them sweat for about 20 mintues. While you’re waiting, make the Bacon Dashi Gravy.
- After the fries have sweat for 20 minutes, increase the temperature of the oil to 375˚F and fry for 3-4 minutes in batches. The fries are ready when they are a delicious, crispy golden brown.
- Crisp up the bacon over medium heat in a sauce pan. Remove the bacon from the pan and save to garnish the poutine. You should have about 1 tablespoon of bacon fat. Add the flour and whisk for about a minute to cook the flour and fat mixture. Slowly add the bacon dashi while constantly stirring. Cook and stir the gravy until thickened. Salt the gravy to taste. Keep warm until the fries are done.
- Place hot fries in a bowl and top with cheese curds and bacon bits.
- Pour hot gravy on top of fries, cheese curds and bacon bits. Salt to taste.
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Photo Credit: tastebook.com