Canada — Pineapple Habanero Maple Poutine
Classic poutine gets a sweet-heat upgrade — crispy fries, squeaky cheese curds, and a rich brown gravy spiked with Habanero & Pineapple Hot Sauce and real maple syrup. Canada meets the backyard.
INGREDIENTS
• 1 kilograms large russet potatoes
• 3 tablespoons Habanero & Pineapple Hot Sauce
• 1 tablespoons real maple syrup
• 400 grams fresh cheese curds
• 3 tablespoons unsalted butter
• 3 tablespoons plain flour
• 500 milliliters beef stock
• 1 tablespoons Worcestershire sauce
• 2 garlic cloves, minced
• 1 teaspoons salt
• 1 teaspoons black pepper
• 1 liters vegetable oil, for frying
• 2 tablespoons fresh chives, chopped, to serve
STEPS
1. Cut and soak the fries: Peel and cut 1 kilograms large russet potatoes into thick fries, about 1cm wide. Soak in cold water for at least 30 minutes — this draws out excess starch and is the secret to crispy fries. Drain and pat completely dry with paper towels.
2. First fry: Heat 1 liters vegetable oil, for frying in a deep pan or fryer to 150°C (300°F). Fry the potatoes in batches for 4–5 minutes until cooked through but not yet golden. Remove and drain on paper towels. This is the first fry — don't rush it by cranking the heat.
3. Start the gravy: While the fries rest, make the gravy. Melt 3 tablespoons unsalted butter in a saucepan over medium heat and sauté 2 garlic cloves, minced for 1 minute. Whisk in 3 tablespoons plain flour and cook for 2 minutes until the roux turns a light golden color.
4. Build the gravy: Gradually pour in 500 milliliters beef stock while whisking constantly to avoid lumps. Add 1 tablespoons Worcestershire sauce, 1 teaspoons salt, and 1 teaspoons black pepper. Simmer for 8–10 minutes until thickened and glossy, stirring often.
5. Add the Habanero Pineapple and maple: Stir 3 tablespoons Habanero & Pineapple Hot Sauce and 1 tablespoons real maple syrup into the finished gravy. Taste and adjust — the maple syrup rounds out the heat and the pineapple-habanero lifts the whole thing. Keep warm on the lowest heat setting.
6. Second fry for the crunch: Increase the oil temperature to 190°C (375°F). Return the par-cooked fries to the hot oil in batches and fry for 3–4 minutes until deeply golden and crispy. Drain on paper towels and season immediately with salt.
7. Layer the cheese curds: Pile the hot fries into bowls or onto a platter. Scatter 400 grams fresh cheese curds generously over the fries while they're still piping hot — the heat from the fries slightly softens the curds without fully melting them, which is exactly what you want.
8. Smother with gravy and serve: Pour the hot gravy generously over the fries and curds, top with 2 tablespoons fresh chives, chopped, to serve, and serve immediately with extra 3 tablespoons Habanero & Pineapple Hot Sauce on the side. Poutine waits for no one — eat it straight away before the fries soften.
NOTES
Fresh cheese curds are essential — the squeaky, semi-firm texture is what makes poutine poutine. Shredded mozzarella in a pinch, but it melts completely and loses that signature bounce. If you can find them, Quebec-style curds are the gold standard. Double-frying the potatoes is non-negotiable for truly crispy fries that hold up under the hot gravy — the first fry cooks them through, the second fry creates the crust. The Habanero & Pineapple Hot Sauce and maple syrup go into the gravy together: the tropical pineapple heat plays against the savory beef stock in a way that's unmistakably Canadian in spirit — sweet, a little wild, and completely delicious. Add extra sauce at the table for more heat.
