Ingredients:
Makes four servings 4 Russet potatoes, peeled and sliced into uniform sticks 5 cups canola oil 2 cups poutine gravy (see recipe below) 1 cup sharp cheddar cheese, grated 1 cup Parmesan or Grana Padano cheese, grated 3 tablespoons chopped fresh dill 3 tablespoons chopped fresh flat leaf parsley 3 tablespoons chopped fresh sage 1/4 teaspoon salt 1/4 teaspoon pepper

Instructions:
Soak cut potatoes in cold water overnight. Before deep-frying, remove potatoes from water and pat dry. Using deep fryer, heat canola oil to 375 degrees. Deep-fry for 8-10 minutes or until lightly golden. Remove fries from deep fryer and drain on paper towels. If necessary, in saucepan, reheat 2 cups poutine gravy and set aside. Return fries to deep fryer and fry for additional 3-5 minutes or until golden brown. Remove from deep fryer to stainless steel bowl. Add gravy, cheese and herbs. Stir gently to combine. Season with salt and pepper. Serve.