Hey there, fellow potato lovers! If you’re even remotely interested in the world of potatoes, chances are you’ve heard of the iconic Canadian dish known as poutine. It’s a mouth-watering concoction of French fries, cheese curds, and gravy, which has made its way into the hearts of people worldwide. Poutine may seem like a simple dish at first glance, but choosing the right potato to achieve that perfect balance of crispy and tender fries is absolutely crucial. Worry not, my friend, because that is where you (yes, you!) and I come in.

In this comprehensive guide, we’ll dive deep into the realm of potatoes and discover which ones make the best poutine. Not only will I provide expert guidance for your poutine-making quest, but I will also explain why certain potatoes are better suited for poutine than others. So, buckle up and get ready to make the most scrumptious poutine you’ve ever tasted!

Understanding Poutine: Components and Flavor Profile

Hey there, fellow potato enthusiasts! Before we dive into the art of selecting the perfect potato for your poutine, let’s make sure we’re all on the same page about what poutine actually is and why it’s so delicious. After all, you can’t create a culinary masterpiece without knowing the fundamentals, right?

Definition of Poutine

In case you didn’t know, poutine is a popular Canadian dish that originated in the province of Québec. It’s the epitome of comfort food and consists of three primary ingredients: crispy french fries, soft cheese curds, and rich, savory gravy. The word “poutine” is thought to come from Québécois slang – and while its exact origin is debated, one thing’s for sure: poutine has become a beloved classic in Canadian cuisine and beyond.

Three Main Components of Poutine

Alright, let’s break it down. A mouth-watering poutine has three essential components:

1. French fries: The base of poutine, these fries need to be crispy on the outside and soft on the inside, providing a satisfying contrast of textures. The star of the show, and the reason you’re here – the potato!
2. Cheese curds: Those little nuggets of cheesy goodness should be soft and squeaky, giving you that delightful “squeak” when you bite into them. Cheese curds are made from fresh cheddar cheese that hasn’t been pressed or aged, so they have a unique, mild flavor.
3. Gravy: Last but certainly not least, the gravy ties everything together. It should be rich, savory, and thick enough to coat the fries without making them soggy.

Desired Flavor and Texture of Poutine

I’ve said it before, and I’ll say it again: when it comes to poutine, it’s all about the balance of flavors and textures. The ultimate poutine experience should include:

1. Crispy and tender fries: The perfect fry is golden brown, with a slightly crunchy exterior and a soft, tender interior. The right potato will give you the ultimate frying experience.
2. Soft and squeaky cheese curds: The cheese curds in poutine should provide a mild, creamy contrast to the other components, with that signature “squeak” when you bite into them.
3. Rich and savory gravy: It’s the glue that holds poutine together. A delicious gravy should have a deeply satisfying, savory flavor that complements the fries and cheese curds without overpowering them.

Now that you’ve got a solid understanding of poutine’s components and flavor profile, we can move on to the main event: choosing the best potatoes for your poutine masterpiece!

Factors to Consider When Choosing Potatoes for Poutine

When you set out to make the perfect poutine, having a scrumptious gravy and squeaky cheese curds is important, but let’s not forget the foundation of the dish: the potatoes. Picking the right type of potato is crucial because you want fries that hold up to the gravy and offer the perfect texture. So before you start chopping and frying, let’s go over the key factors to consider when choosing potatoes for your poutine adventure. Trust me, your taste buds will thank you!

Starch Content

Every potato falls into one of the following categories based on its starch content:

1. High-starch potatoes: These guys are great for frying as their high-starch content offers a fluffy interior with a crispy exterior. Keep an eye out for Russet Burbank potatoes, a popular choice for making fries.
2. Medium-starch potatoes: The all-rounders! With a moderate starch content, these potatoes offer a balance of texture and versatility. Some great options for poutine are Yukon Gold or Kennebec potatoes.
3. Low-starch potatoes: These tend to be waxy and hold their shape well, which makes them ideal for dishes like potato salads, but less so for poutine.

So, always opt for high or medium-starch potatoes when you’re on the lookout for that perfect poutine potato.

Moisture Content

Potatoes with a lower moisture content are more suitable for frying. Too much moisture can cause the potatoes to steam rather than fry, resulting in a less crispy texture. Plus, lower moisture content potatoes tend to absorb less oil, which is always a good thing! Remember, we want fries that maintain a crispy exterior and can stand up to a generous dollop of gravy!

Seasonal Availability

In your quest for the perfect poutine, don’t forget the importance of freshness and quality. Make sure to buy potatoes that are in-season and, if possible, locally sourced. Using in-season potatoes can enhance the flavors of your dish and support your local farmers too – it’s a win-win situation! As potatoes are a staple in most regions, you shouldn’t have any issues finding good-quality, fresh potatoes.

To sum it up, when you’re on the poutine potato hunt, focus on high to medium-starch and low-moisture potatoes, and always prioritize freshness and quality. Happy potato hunting!

Best Potatoes for Poutine: Top Picks and Their Qualities

When it comes to cooking the ultimate poutine, certain potato varieties stand above the rest, and their unique characteristics make them perfect for this dish. In this section, we’ll dive into the top picks for the best potatoes for poutine, as well as the qualities that set them apart.

Russet Burbank potatoes

1. Description and origin

The Russet Burbank potato, also known as the “Idaho” or “King of Potatoes,” is the most popular potato variety in North America. This long, narrow, and slightly flattened potato is recognizable by its rough, netted brown skin and subtly sweet, earthy flavor.

2. High-starch content and low moisture content

What makes Russet Burbank potatoes perfect for poutine is their high-starch content coupled with low moisture content. This combination ensures their ability to produce a crispy exterior while maintaining a fluffy, tender interior when fried.

3. Excellent frying abilities for crispy, yet tender fries

Since poutine requires a french fry that can hold up against the weight of cheese curds and gravy, the Russet Burbank’s superb frying abilities make it an excellent choice. The double-frying method (more on this later) also enhances the potato’s crispiness and overall texture.

4. Example recipe using Russet Burbank potatoes

Classic Russet Poutine

• 4 Russet Burbank potatoes, washed and cut into 1/4-inch thick fries
• Peanut or canola oil, for frying
• Cheese curds
• Poutine gravy (recipe below)

Preheat oil to 325°F (163°C) in a deep fryer or large, heavy-bottomed pot. Fry the cut potatoes for 5-7 minutes, until slightly golden and cooked through. Remove and let them drain on a paper towel-lined plate. Increase the oil temperature to 375°F (191°C), and fry the potatoes again for 2-3 minutes until crispy and golden brown. Place the fries in a serving dish, sprinkle generously with cheese curds, and pour your desired amount of hot poutine gravy on top. Enjoy!

Yukon Gold potatoes

1. Description and origin

The Yukon Gold is a medium-starch potato with a golden, buttery color and smooth, thin skin. This Canadian-born potato boasts a more robust flavor than most potato varieties and is a fantastic option for poutine lovers seeking a slightly richer taste.

2. Medium-starch content with a unique flavor profile

While the Yukon Gold’s medium-starch content may not yield the exact same crispiness as the high-starch Russet Burbank, its delightful, buttery flavor more than makes up for it. The texture it provides is still suitable for poutine and won’t disappoint.

3. Good for frying and retaining a crispy exterior

Yukon Gold potatoes are capable of achieving a crispy exterior when fried – especially when using the double-frying technique – while keeping a creamy, moist interior. This balance of textures makes them a worthy contender for poutine potatoes.

4. Example recipe using Yukon Gold potatoes

Golden Poutine

• 4 Yukon Gold potatoes, washed and cut into 1/4-inch thick fries
• Peanut or canola oil, for frying
• Cheese curds
• Poutine gravy (recipe below)

Follow the same steps outlined in the Classic Russet Poutine recipe, substituting Yukon Gold potatoes. Enjoy!

Kennebec potatoes

1. Description and origin

The Kennebec potato, yet another Canadian potato variety, has a buff, moderately russeted skin and white flesh. This medium to high-starch potato is a classic choice for making premium french fries and has won the hearts of many professional chefs.

2. Medium to high-starch content and low moisture content

The high-starch content of Kennebec potatoes, similar to Russet Burbank potatoes, results in extra crispiness when fried. Their low moisture content ensures a fluffy, tender interior.

3. Remarkable frying qualities and widely used in restaurants

Kennebec potatoes are renowned for their excellent frying abilities, especially when using the double-frying method. They are commonly used in restaurants for their perfect balance of crispiness and satisfying texture.

4. Example recipe using Kennebec potatoes

Canadian Classic Poutine

• 4 Kennebec potatoes, washed and cut into 1/4-inch thick fries
• Peanut or canola oil, for frying
• Cheese curds
• Poutine gravy (recipe below)

Follow the same steps outlined in the Classic Russet Poutine recipe, substituting Kennebec potatoes. Enjoy!

Preparing Potatoes for Poutine: Tips and Techniques

Hey there, fellow potato lovers! Now that you know the best potatoes to use for poutine, let’s dive into some useful tips and techniques to ensure that your fries are cooked to perfection.

Choosing the Right Size: Consistency and Even Cooking

The size of your fries is important. You want them to be consistent in size so they cook evenly, leading to a balanced texture of crispiness and tenderness. Aim for a classic French fry size, or you can opt for steak fries for a thicker, heartier cut.

Cutting Techniques

1. Classic French fries: To achieve that classic French fry shape, cut your potato lengthwise into slices, about 1/4 inch thick. Then, cut each slice into 1/4 inch wide sticks.
2. Steak fries: If you prefer thicker and more substantial fries for your poutine, cut your potato lengthwise into larger slices, roughly 1/2 inch thick. Then, cut each slice into 1/2 inch wide sticks.

Preparing Potatoes for Frying

1. Importance of washing: Before you begin frying, rinse your cut potatoes in cold water to remove excess starch. This step is crucial in achieving that perfect crispy exterior while preventing the fries from sticking together. Drain well and pat them dry with a clean towel.
2. Blanching technique: To ensure a tender interior for your fries, consider blanching them before frying. Blanch the raw fries in boiling water for 2-4 minutes, depending on their thickness. Drain and allow them to cool and dry completely before frying.

Frying Techniques

1. Single frying method: Heat oil in a large, heavy-bottomed pot to 350°F (175°C). Add the potato sticks to the hot oil in batches, avoiding overcrowding. Fry until they turn golden brown, usually about 5-8 minutes. Remove the fries with a slotted spoon and place them on paper towels to absorb any excess oil.
2. Double frying method (Recommended for poutine): This technique results in a crispier exterior and enhanced texture – perfect for holding up against that delicious cheese and gravy! First, fry the potato sticks at a lower temperature of 325°F (165°C) for about 5 minutes, until they’re cooked but not yet golden. Remove them from the oil and let them cool for a few minutes. Then, crank up the heat to 375°F (190°C) and fry them a second time until they’re golden and crispy.

Combining Techniques and Experimenting

Now that you’ve got all the preparation tips and techniques down, don’t forget to experiment! Try different potato types, frying methods, or even implement your unique recipe twists. The key to a fantastic poutine is all about finding the perfect balance of crispy fries, squeaky cheese curds, and mouthwatering gravy. Happy cooking, folks!

Pairing Potatoes with the Right Cheese Curds and Gravy

Now that you’ve picked the perfect potato for your poutine, let’s dive into choosing the right cheese curds and crafting a delicious gravy to bring it all together. Keep in mind, the combination of these three components – the crispy fries, squeaky cheese curds, and rich gravy – creates the ultimate poutine experience.

Choosing high-quality cheese curds

1. Freshness and squeakiness: The key to a delicious poutine is using fresh cheese curds – you know, the kind that squeak when you bite into them. This squeakiness is usually a good indicator that the cheese curds are fresh. Aim to get your cheese curds from a local dairy, cheese factory, or store that stocks freshly-made curds.
2. Storage and usage: Cheese curds are best enjoyed the day they’re made, but if you need to store them, keep them in the refrigerator for up to three days. We recommend bringing them to room temperature before using to maximize their flavor and texture.

Preparing delicious gravy

The gravy is the final component that ties everything together in poutine. A good gravy is thick, rich, and savory, providing a nice contrast to the crispy fries and squeaky cheese. Here’s a traditional poutine gravy recipe and some variations to spark your creativity.

Traditional poutine gravy recipe

• 1/4 cup of unsalted butter
• 1/4 cup of all-purpose flour
• 2 cups of beef broth
• 2 cups of chicken broth
• Salt and pepper, to taste

Directions:

1. In a saucepan, melt the butter over medium heat.
2. Stir in the flour to create a roux (thick paste), and cook for 2-3 minutes, stirring constantly.
3. Gradually whisk in the beef and chicken broth until fully combined.
4. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until thickened, stirring occasionally.
5. Season with salt and pepper to taste.

Variations and unique twists on poutine gravy recipes

For a fun twist on the classic poutine gravy, you can try:

1. Adding a splash of red wine or dark beer, for a more complex flavor.
2. Using mushroom broth or vegetable broth, for a vegetarian poutine option.
3. Incorporating spices like smoked paprika, thyme, or rosemary, for a unique touch.

Assembling the perfect poutine

1. Layering technique for maximum flavor and cheesiness: It’s all about layering! To build the perfect poutine, start by placing a layer of crispy fries on your serving dish. Next, scatter a generous amount of cheese curds over the fries. Finally, ladle the piping hot gravy over the cheese curds and fries, ensuring that everything is evenly coated.
2. Pairing suggestions for various potato types: Each potato type brings something unique to your poutine, which creates a different experience. Here are some pairing ideas to make the most of your chosen potato:

• Russet Burbank potatoes: Their crispiness and fluffiness pair well with a rich, meaty gravy and classic white cheddar cheese curds.
• Yukon Gold potatoes: Their buttery flavor profile is nicely complemented by a mushroom-based gravy and a robust gouda cheese curd.
• Kennebec potatoes: Excellent when paired with a traditional poutine gravy and a mix of white cheddar and mozzarella cheese curds.

And there you have it! The next time you’re craving Canada’s favorite dish, you have all the information you need to create the perfect poutine. Go ahead, enjoy this delicious and comforting meal, and don’t be afraid to experiment with flavors and combinations. Happy poutine-making!

Conclusion

And there you have it, my fellow potato enthusiasts! The top three best potatoes for poutine are the Russet Burbank, Yukon Gold, and Kennebec, each bringing their unique qualities to the dish and making your poutine a mouthwatering experience.

Remember, the key to outstanding poutine lies not only in selecting the right potatoes but also in using the proper cooking techniques, such as the double-frying method, to get that perfect crispy exterior and tender interior.

Don’t be afraid to experiment with different variations and twists on the poutine recipe, combining your chosen potatoes with a range of cheese curds and unique gravy options. Poutine is a versatile dish, and the possibilities are endless.

So, set your taste buds on an exciting journey and dive into the world of delicious Canadian poutine, armed with your newfound spud knowledge. Happy cooking, and most importantly, bon appétit!

Image Credit: Matt Saunders