Scratch-Made Fries With Chorizo Poutine
Serves: 4
Terence Turner
1 January 1970
Based on User reviews:
46
Spice
47
Sweetness
52
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
4 large
Russet Potatoes1 cup
White Vinegar4 tbsps
Unsalted Butter2 cloves
Garlic (minced)1 cup
Sweet Onion (minced)1 cup
Carrot (minced)1 cup
Celery (minced)1 cup
All-Purpose Flour1 tbsp
Hot Sauce1 tbsp
Worcestershire Sauce1 tsp
Dry MustardDirections:
1
Special equipment: a deep-fry thermometer For the fries: Wash and scrub the potatoes
2
Cut the potatoes into 1/4-inch slices, and then slice into 1/4-inch sticks
3
Fill a large bowl with water and the vinegar and soak the potatoes for at least 30 minutes and up to 24 hours
4
Drain and pat dry with paper towels
5
For the chorizo poutine: Melt the butter in a large saucepan over medium-high heat
6
Once the butter has melted, add the garlic, onions, carrot, celery and 1 teaspoon salt and saute until the onions are translucent, 4 to 5 minutes
7
Add the chorizo and saute, breaking up the meat with a wooden spoon, until well browned, 7 to 8 minutes
8
Add the flour and stir well, cooking the mixture until the flour is completely incorporated
9
Deglaze with the beef stock, then add the hot sauce, Worcestershire and dry mustard and stir well until combined
10
Bring to a boil and reduce to a simmer, cooking until the sauce thickens, 30 to 35 minutes
11
Season with salt and 1/2 teaspoon black pepper, keep warm and set aside
12
Cook the fries: Preheat 3 to 4 inches of canola oil in a Dutch oven to 300 degrees F
13
Working in small batches to avoid overcrowding the pot, add handfuls of potatoes to the oil
14
Blanch the potatoes until just lightly golden, 5 to 7 minutes
15
Remove the potatoes, shake off excess oil and let drain on a paper towel-lined baking sheet
16
Allow to cool
17
Once all the fried have been blanched, raise the temperature of the oil to 350 degrees F
18
Working in batches again, cook the fries until golden brown and very crispy, 3 to 5 minutes
19
Remove the fries from the oil, drain and season with salt
20
To serve, place half of the fries on a large serving platter
21
Sprinkle the cheese curds over the top, and spoon the hot chorizo gravy over the fries
22
Repeat with a second layer of each, finishing with a garnish of sliced scallions