Ozark Poutine
Ozark Poutine is a hearty twist on classic Canadian poutine.Crispy French fries are covered with rich, savory brown gravy.Fresh cheese curds add a creamy, pleasantly chewy texture.Optional pulled pork or bacon makes the dish even more substantial.It is quick to assemble and perfect for casual comfort-food meals.Serve immediately while the fries are crisp and the gravy is hot.
Ingredients
For the Fries
- 1½ pounds russet potatoes
- 2 tablespoons vegetable oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Gravy
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- ½ teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- Salt, to taste
For the Toppings
- 1½ cups fresh cheese curds
- ½ cup cooked pulled pork, optional
- ¼ cup crispy bacon pieces, optional
- 2 tablespoons sliced green onions
- Fresh parsley, optional
Instructions
Prepare the Potatoes
- Wash and scrub the potatoes thoroughly. Peel them if desired, then cut them into evenly sized fries.Place the fries in cold water and soak for approximately 20–30 minutes. This helps remove excess surface starch and encourages crispier fries.Drain and dry them thoroughly with a clean kitchen towel.
Cook the Fries
- Preheat your oven to 220°C / 425°F.Toss the dried potatoes with vegetable oil, salt, and black pepper.Spread them in a single layer on a large baking sheet, making sure they are not overcrowded.Bake for approximately 25–35 minutes, turning them halfway through, until golden brown and crisp.For extra-crispy fries, you can deep-fry them instead.
Make the Gravy
- Melt the butter in a saucepan over medium heat.Add the flour and whisk continuously for 1–2 minutes to create a smooth roux.Gradually pour in the beef broth while whisking constantly to prevent lumps.Add Worcestershire sauce, garlic powder, onion powder, and black pepper.Simmer for approximately 5–8 minutes, stirring occasionally, until the gravy thickens.Taste and adjust the salt.
Prepare the Optional Toppings
- If using pulled pork, warm it gently in a skillet or microwave.Cook the bacon until crisp, then crumble it into small pieces.Keep the toppings warm until ready to assemble.
5. Assemble the Poutine
- Place the hot, crispy fries on a large serving platter or individual bowls.Scatter fresh cheese curds generously over the fries.If using pulled pork or bacon, add it now.
Add the Gravy
- Pour the hot brown gravy over the fries and cheese curds.The heat from the gravy will soften the cheese slightly while leaving some curds pleasantly chewy.
Garnish and Serve
- Sprinkle with sliced green onions and fresh parsley if desired.Serve immediately while the fries are still crisp and the gravy is hot.
Notes
- Russet potatoes work particularly well because they become crisp on the outside and fluffy inside.
- Drying the potatoes thoroughly is important for achieving crisp fries.
- Fresh cheese curds provide the most traditional poutine texture.
- The gravy should be hot when poured over the fries.
- Beef broth gives the gravy a deep savory flavor.
- Pulled pork is optional and adds a hearty Ozark-inspired element.
- Assemble the poutine immediately before serving.
- Poutine is best enjoyed fresh because the gravy gradually softens the fries.