Air Fryer Poutine
A healthier take on the classic Canadian comfort food, Air Fryer Poutine combines crispy air-fried fries, gooey cheese curds, and savory gravy for an indulgent yet guilt-free treat.
Ingredients
For the Fries:
- 4 large Russet potatoes peeled and cut into 1/4-inch sticks
- 1 tablespoon olive oil or cooking spray
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Gravy:
- 1 cup beef broth or vegetable broth for vegetarian option
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
Toppings:
- 1 cup fresh cheese curds or substitute mozzarella chunks if unavailable
Instructions
Prepare the Fries:
- Soak the potato sticks in cold water for 30 minutes to remove excess starch.
- Drain, rinse, and pat the potatoes dry using paper towels.
- Toss the potatoes with olive oil, salt, and pepper.
Cook in the Air Fryer:
- Preheat your air fryer to 375°F (190°C).
- Arrange the potatoes in a single layer in the air fryer basket. Cook for 12–15 minutes, shaking the basket halfway through, until fries are golden and crispy.
Make the Gravy:
- In a small saucepan, melt the butter over medium heat. Whisk in the flour to form a roux and cook for 1–2 minutes.
- Gradually whisk in the broth, ensuring no lumps form. Add Worcestershire sauce, and season with salt and pepper. Simmer until thickened, about 5 minutes.
Assemble the Poutine:
- Place the crispy fries on a serving plate or dish.
- Scatter the cheese curds over the fries.
- Pour the hot gravy over the top to melt the cheese slightly.
Serve and Enjoy:
- Serve immediately while warm. Pair with your favorite side dish or enjoy on its own!
Notes
- Frozen Fries Option: Use store-bought frozen fries to save time. Cook according to package instructions in the air fryer.
- Gravy Variations: Mushroom gravy works well for a vegetarian version, or try a keto-friendly gravy with almond flour.
- Cheese Curds Tip: Use fresh, squeaky cheese curds for the best authentic taste.