Idaho® Potato Poutine

Idaho® Potato Poutine

Laurent Géroli
Mount Washington Resort
Bretton Woods, NH

Yield: 8 servings



  1. In a deep fryer cook the fries until crunchy. Season with salt and pepper.
  2. In a sauce pan bring the Makers 46 to a simmer and flambé. Add veal stock (may substitute with veal demi-glace) and reduce to 1 cup. Add the cream and butter and whisk to get a rich creamy texture. Season the sauce with cracked fresh black pepper. Check the seasonings and add salt and pepper if necessary.
  3. Place fries in a serving dish. Crumble cheese curds over the fries. Pour the sauce on at the last minute before serving to keep the textures of the fries. Sprinkle with parsley. Serve immediately.