dont peel potato. cut into fries, a little thick. heat your oil(peanut is best flavor, canola cheap alternative) medium then drop em in, turn up to high after 5-10 minutes. take out when cooked. salt immediately, salt won't stick to fries after they cool. if you do it this way don't need to double fry and still end up with cooked fries with crispy outside.
use poutine sauce rather than gravy if you can find it.
cheese curds are mandatory for good poutine. shredded mozzarella isnt poutine
speak french at end for +5 taste