Goat Cheese Poutine Goat Cheese Poutine 7 – 10 Clean and peel potatoes. Cut potatoes into desired size. Place in large bowl filled with cold water and let sit for one hour. In a saucepan, heat the vegetable oil on medium heat and sauté the shallots and garlic until translucent, about 3 minutes. Add stock, ketchup, cider vinegar, peppercorns, Worcestershire and bring to a boil. In a separate saucepan on medium high heat melt butter. Add flour and stir for 2-3 minutes forming a roux. Allow to brown slightly. Whip the roux mixture into the stock and let simmer for about 20 minutes until reduced by half and thickened. Season with salt and pepper. Keep warm. In a deep fryer set to 250°F, blanch the fries for about 2 minutes. Let them rest for about 5 minutes. Then, fry them again for about 2 minutes or until golden brown. Place on a tray lined with paper towel to absorb excess oil. Salt and pepper. Remove sauce from the stovetop and strain. Plate fries in a shallow bowl, pour sauce on top and garnish with goat cheese