Directions

• Prepare the Potatoes
  Peel and cut the russet potatoes into ¼-inch thick fries.
  Soak the cut fries in cold water for at least 30 minutes (or up to 2 hours) to remove excess starch.
  Drain and pat the fries completely dry with paper towels.
• Make the Gravy
  In a medium saucepan, melt the butter over medium heat.
  Add the flour and whisk constantly to create a roux. Cook for about 2-3 minutes until golden brown.
  Slowly pour in the beef broth while whisking continuously to prevent lumps.
  Add Worcestershire sauce, garlic powder, onion powder, black pepper, and salt.
  Bring the gravy to a simmer and cook for 5-7 minutes until thickened.
  Remove from heat and cover to keep warm.
• Fry the Potatoes
  Heat vegetable oil in a large pot to 325°F (163°C).
  Fry the potatoes in batches for about 3-4 minutes until they are soft but not browned.
  Remove with a slotted spoon and drain on a paper towel-lined baking sheet.
  Increase the oil temperature to 375°F (190°C).
  Fry the potatoes again for another 2-3 minutes until golden brown and crispy.
  Transfer the fries to a paper towel-lined plate and season with salt.
• Assemble the Poutine
  Place the hot fries on a serving plate or bowl.
  Scatter the fresh cheese curds evenly over the fries.
  Pour the hot gravy generously over the fries and cheese curds.
  Serve immediately and enjoy!