Jo Cooks · by Joanna Cismaru★ 4.8 (40)
How To Make Poutine
NUTRITION · PER SERVING60M COOK
CAL 100%·PRO 52%
CARBS 51G7% OF CAL
4G FIBER0G ADDED2G INTRINSIC45G OTHER2G TOTAL SUGAR
FAT 320G93% OF CAL
38G SAT282G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy fried potatoes topped with melted cheese curds and a savory gravy made from beef and chicken broths. A classic Canadian comfort food that's hearty and indulgent.
main🌡️ thermometer🫕 dutch oven🍟 deep fryer🥄 saucepan
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Nutrition & ingredients
Ingredients
serves 6- 4 tablespoon butter (unsalted)
- 1 tablespoon poultry herb blend (chopped *)
- ¼ cup all-purpose flour
- 2 cups beef broth (low sodium or no sodium added)
- 2 cups chicken broth (low sodium or no sodium added)
- 2 tablespoon cornstarch
- 2 tablespoon water
- ½ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
- 3 pounds russet potatoes (about 6 medium potatoes, unpeeled)
- 2 quarts canola oil (or peanut oil or safflower oil)
- 2 cups cheese curds (at room temperature)
At a glance
PER SERVING · TIME 60M
CAL 100%·PRO 52%
CARBS 51G7% OF CAL
4G FIBER0G ADDED2G INTRINSIC45G OTHER2G TOTAL SUGAR
FAT 320G93% OF CAL
38G SAT282G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 30m
- Sodium
- 1295mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1120mg
- Calcium
- 637mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1295MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.