Poutine! 🇨🇦

Fries 3 large russet potatoes, washed and cut into ⅓ inch strips 1 Tbsp white vinegar 2 tsp salt 2 tsp baking soda 3 qt frying oil Kosher salt Gravy 3 ½ cups good beef stock (homemade preferably) 1 small bunch fresh thyme 3 sprigs fresh rosemary ¼ cup dried shiitake mushrooms 4 Tbsp unsalted butter 3 cloves garlic, minced 1 large shallot, finely diced 3 Tbsp all purpose flour 1 Tbsp worcestershire sauce 1 Tbsp dark soy sauce Assembly 16 oz cheese curds Parsley leaves Fries, to start, fill a large bowl with cold water. Wash and cut your potatoes into ⅓ inch strips and add them to the water. Mix well to remove some of the starch then drain off the water. Fill a large pot ⅔ of the way with water and bring to a boil. Once boiling add, white vinegar, baking soda and salt. Blanching: Add your fries carefully to the pot and cook for about 2 minutes until slightly soft but not fully cooked. When you break one in half it should not snap like it's raw but it should be cooked with slight resistance. Make sure not to over cook this. Remove your fries to a couple of wire racks to cool. First fry: Heat your frying oil in a large pot to 330°F. Carefully add your fries in batches and fry for 1-2 minutes until par cooked but not golden. Remove to a wire rack and set aside while we make our gravy. Infused stock: Add your beef stock to a medium pot along with fresh thyme, rosemary and shiitakes. Set over medium, bring to a simmer then pour into a heat proof container to infuse for 15-20 minutes then remove the aromatics. Gravy: Clean your pot then set over medium-low. Add the butter, once melted add the shallot and garlic. Season with salt and cook for 2-3 minutes until softened. Add the flour. Cook for 1-2 minutes and while whisking, gradually add your stock. Once thickened, finally add worcestershire sauce and soy sauce. Season to taste with salt & pepper. Keep warm. Heat your oil to 375°F. Second fry: Carefully add your par cooked fries to the oil in batches and fry for 1-2 minutes until beautiful golden brown and crispy. Remove to a wire rack and season generously with salt. Assembly:To assemble on a plate, fries, cheese curds, gravy then more fries, cheese curds and generous gravy. Garnish with parsley. Enjoy!