Canadian Poutine

Method

1. Peel and cut potatoes into 1cm thick fries
2. Soak in cold water for 30 minutes, then drain
3. In a deep fryer or large pot, heat oil to 175°C (350°F)
4. Fry potatoes in batches until golden brown, drain on paper towels
5. In a saucepan, combine beef broth, water, and cornstarch
6. Bring to a boil, then reduce heat and simmer for 5 minutes
7. Add cheese curds and stir until melted
8. Place fries in a serving dish, pour gravy over top
9. Sprinkle with parsley and season with salt and pepper