Celebrate Canada Day Weekend like a true cannabis-loving Canadian, with infused poutine!

If you’re anything like us then you know one of the best foods to have after a sesh is a big, messy plate of poutine. So in honour of Canada Day why don’t you make yourself a special treat and combine two of Canada’s shining stars; Cannabis and poutine!


Serves 4


  • 4 russet potatoes or sweet potatoes, skins on, cut into 1/4 wedges
  • 2 quarts infused oil (peanut, olive, avocado or other)
    Note: You can make your own via this infused oil recipe
  • 12 oz cheese curds
  • 1/2 quart beef gravy mix
    Note: you can infuse your own gravy by adding a 1/4 cup cannabutter in the gravy mix and following the instructions adding in the following 2 ingredients:  
    • 1/4 flour
    • 1-2 cups low sodium beef broth
  • 1/2 cup fresh chives or scallions for garnish
  • 1 tsp Italian parsley
  • 1 tsp garlic
  • 1 tsp Italian seasoning
  • freshly ground black pepper
  • salt


Supplies you’ll need

  • 1 teaspoon
  • 1/4 cup
  • 1/2 cup
  • Slotted spoon
  • Bowl
  • Dutch oven or heavy pot
  • Small saucepan
  • 4-6 bowls to serve
canna-poutine for canada day


  1. Place sliced potatoes in a large bowl of cold water and allow to sit for about 20 minutes. Drain the water and soak potatoes again in more clean water for another 15 minutes. Drain potatoes completely and allow to dry thoroughly on paper towels.
  2. Using a large Dutch oven or other large, heavy pot, heat infused oil to 350 degrees. Carefully lower potatoes into hot oil with a slotted spoon or spider. Do not over-crowd the pot, you will likely need to cook them in batches. Fry potatoes until lightly browned, about 5 minutes. Remove final batch of potatoes from oil and again, place in a single layer on clean paper towels to cool completely.
  3. Meanwhile, heat gravy in a small saucepan until hot. Set aside until ready to use. Or prepare your own canna-gravy by combining and melting 1/4 cup cannabutter in a small skillet. Slowly whisk in 1/4 cup flour and cook for about 1-3 minutes. Slowly whisk in 1-2 cups low-sodium beef broth and continue cooking on simmer until thick and rich.  Season to taste with salt and pepper.
  4. Reheat oil in Dutch oven or heavy pot to 425 degrees. For the second time, add potatoes to pot, again in batches if necessary, cooking until they are golden brown, about 5-7 more minutes. Turn off heat and remove potatoes from oil, again placing in a single layer on clean paper towels then immediately season with salt, pepper and choice of other seasonings.
  5. To assemble: divide fries among 4-6 individual bowls. Evenly divide the cheese curds, spoon desired amount of gravy over the top then garnish with remaining cheese curds and chives or scallions.

Recipe first published on 420 Foodie Club.

Want to learn more about Edibles? Watch the WWC Conference’s Topicals and Edibles Panel to learn from the experts, including Bhang CEO Jamie Pearson.