Serves: 4 people. Preparation time: 60 minutes.
Wash the potatoes good using a bristle brush and cut out any "eyes". (Peeling is optional.)
Cut the potatoes into sticks with a French Fry maker. Uniform Fries cook evenly.
Put the Fries into a pot and cover with cold water, let soak for 2 hours or in a refrigerator over night.
In a deep frier, heat the Oil to 300-325°.
Remove them from the water and lay the Fries on a sheet covered with paper towels and pat them dry.
FIRST FRY: Fry half the batch for 4-6 minutes but DON'T LET THEM GET BROWN.
Remove while soft but still white. Let drain on clean paper towels. Fry the second half. Allow to cool.
Prepare the gravy by melting the Butter in a saucepan, stir in Flour, then the Broth. Stir over medium heat until it thickens. Salt and Vinegar the sauce to taste.
Cut Cheese Curds into small pieces if too large. Just before serving, heat fresh Oil in the frier to 400°.
SECOND FRY: Fry half the batch for a few minutes until they are medium-dark brown on all sides.
Fry the second half. Let drain on paper towel. Double frying makes them crispy.
Place a few hot Fries on individual dishes, sprinkle some Curds on the Fries and spoon Gravy over it.
VARIATIONS: include toppings of chopped Bacon, Sausage or Montreal-style Smoked Meat. Sharp Cheddar Cheese and more Vinegar are sometimes used. Sweet Potatoes can be substituted. Heavy Pork or Beef Gravy is rarely used in Canada but serves as an alternative sauce. A St. Hubert packaged Poutine Gravy Mix is now available in Canada.