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Scratch Made Fries with Chorizo Poutine


Scratch Made Fries:

  • 4 large russet potatoes, cut into 1/4-inch by 1/4-inch by 4-inch sticks
  • 1/4 cup white vinegar
  • 1 tablespoon kosher salt
  • Canola oil, to deep fry

For the Chorizo Poutine:

  • 4 tablespoons unsalted butter
  • 2 cloves minced garlic
  • 1 cup minced sweet onion
  • 1/2 cup minced celery
  • 1/2 cup minced carrot
  • 1 teaspoon kosher salt
  • 2 pounds Mexican chorizo links, casings removed
  • 1/2 cup all-purpose flour
  • 2 quarts low-sodium beef stock
  • 1 tablespoon hot sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dry mustard
  • 1/2 teaspoon fresh ground black pepper
  • 2 cups cheese curds (or can substitute with quartered bocconcini)
  • 1/4 cup finely sliced scallions


Prepare the fries: Wash and scrub the potatoes, cut potatoes into 1/4-inch slices, and then slice into 1/4-inch sticks.

Fill a large bowl with water and vinegar, and soak potatoes, for at least 30 minutes, and up to 24 hours.

Remove potatoes from the water, drain and pat dry with paper towel.

Make the chorizo poutine: In a large sauce pan over medium-high heat add the butter and allow to melt.

Once the butter has melted, add the garlic, onions, celery, carrot and salt and saute until the onions are translucent, about 4 to 5 minutes.

Add the chorizo, and with a wooden spoon break apart, and saute until well browned, about 7 to 8 minutes.  Add the flour and stir well, cooking the mixture until flour is completely incorporated.

Deglaze with beef broth, then add hot sauce, Worcestershire, mustard and stir well until combined.

Bring to a boil and reduce to a simmer, cooking until sauce thickens, about 30 to 35 minutes. Season with salt and black pepper, keep warm and set aside.

Cook the fries: Preheat 3 to 4 inches of canola oil in Dutch oven to 300 degrees F. Working in small batches to not overcrowd pot, add handfuls of potatoes to the oil.

Blanch the potatoes until just lightly golden, about 5 to 7 minutes. Remove potatoes, shake off excess oil and let drain on paper towel line baking tray. Allow to cool.

Once all have been blanched turn heat up on oil to 350 degrees F.  Working in batches again, cook the fries until golden brown and very crispy, about 3 to 5 minutes.

Remove from oil, drain and season with salt.

To serve, place half of the fries on a large serving platter. Sprinkle cheese over the top, and spoon the hot chorizo gravy over the fries.

Repeat with a second layer of each finishing with a garnish of sliced scallions.

Yield: 4 to 6 servings