Prep 15 mins
Cook 30 mins
Oka cheese is made by trappist monks in quebec. Port Salut can be substituted This is a nice twist on poutine,-fries, gravy and cheese
- 1 cup vegetable oil (1 Litre) or 1 cup peanut oil (for frying, 1 Litre)
- 4 medium sized russet potatoes, scrubbed well
- 1 cup grated oka cheese (250 ml)
- 1 cup peppercorn gravy, prepared (250 ml)
- fresh chervil, stems removed (15 ml)
- coarse salt
- Follow manufacturer's instructions to preheat oil in a deep fryer to 325 degrees F (160 degrees C).
- Cut the well scrubbed potatoes into 1/4 inch wide sticks. Place the French fries into a large bowl and cover completely with cool water. Soaking the potatoes removes the excess starch from the potatoes which will result in a crisper French fry.
- Grate the Oka cheese using a cheese grater and set aside.
- Drain the water from the potatoes using a colander. Pat the potatoes completely dry using paper towel.
- Pour the gravy into a small sauce pan and place it over medium-low heat to gently heat the gravy until warm.
- Place the dried potatoes into the preheated oil. Cook the potatoes until the potatoes are tender and have little or no colour, approximately 6-8 minutes. Remove from fryer, shake excess oil from fries and place on to a paper towelled lined plate. Depending on the size of your deep fryer you may have to repeat this process 2-3 times. Ensure that the oil returns to 325 degrees F (160 degrees C) before each batch is pre-cooked.
- ncrease the temperature on the deep fryer to 395°F Allow the oil to preheat.
- Place the blanched fries carefully into the hot oil. Again be sure not to over crowd your fryer. Allow the chips to cook for 5 minutes or until they are golden brown and crispy. Remove from fryer shake off excess oil and place on to a clean paper towelled lined plate.
- Immediately sprinkle with the course salt. Repeat this process until all French fries are cooked.
- Divide the chips onto 6 plates and top with the cheese equally. Pour the gravy over the cheese and French fries and sprinkle with the fresh Chervil. Serve hot.