Question: What is added to maintain the texture of the fries?
About the article "Poutine", section "Recipe".

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In the basic recipe for poutine, French fries are covered with fresh cheese curds, and topped with brown gravy.
In a Quebec poutine:
"Fries": Usually of medium thickness, and fried (sometimes doubly) so that the inside stays soft, while the outside is crispy.
"Cheese curds": Fresh cheese curds are used to give the desired texture.
The curd size may vary but is usually slightly smaller than bite-sized.
"Gravy": Traditionally a light and thin chicken, veal, or turkey gravy, mildly spiced with a hint of pepper, or a "sauce brune" which is a combination of beef and chicken stock, a variant originating in Quebec.
The gravy should be thin enough to easily filter down into the mass of fries and cheese curds.
These sauces typically also contain vinegar or a sour flavouring to balance the richness of the cheese and fries.
Traditional poutine sauces ("mélange à sauce poutine") are sold in Quebec, Ontario, and Maritime grocery stores in jars or cans and in powdered mix packets.
Recently, some stores have begun to offer vegetarian gravy as an option to cater to ovolactovegetarians.
Heavy beef or pork-based brown gravies are rarely used.
To maintain the texture of the fries, the cheese curd and gravy are added immediately prior to serving the dish.
The hot gravy is usually poured over the cold cheese curds, so that the cheese is warmed without completely melting.
It is important to control the temperature, timing and the order in which the ingredients are added, so as to obtain the right food textures which is an essential part of the experience of eating poutine.
While it is possible to make home fries without par-cooking the potatoes, home fries are technically raw fries.
The texture will be more chewy, with the longer cooking time increasing the likelihood of burning the potato pieces.
As the name suggests, home fries are also made as a simple dish which can be prepared even by people with modest cooking skills as a meal or a snack.
A condiment such as ketchup, sour cream or maple syrup might be used for additional flavor and texture.
The frying is typically done in vegetable oil or butter.
Other ingredients may be added.
If chopped onions and bell peppers are added to diced potatoes it creates a dish known as Potatoes O'Brien.
Sliced potatoes and thin sliced onions sautéed with parsley and seasonings are known as Lyonnaise potatoes.
Bratkartoffeln in Germany are a form of pan fried, cut potatoes, often made with butter, German style bacon, onion, and parsley.
The consistency depends on the type of potato used.
Although various types of white potatoes are the most popular base, sometimes waxy (usually red-skinned) or sweet potatoes are used. 
During 1997, BK revamped its French fries in North America.
The improved fries were coated with a layer of potato-based starch, giving the fries a crisp shell that maintained its texture longer.
The company introduced them in a series of advertisements that claimed the new fries tasted better than McDonald's fries in consumer taste comparisons.
Other ads featured Mr.
Potato Head in a series of demographically-targeted commercials.
The fries were in research and development for over two years and already had been available in several markets when the advertising campaign began.
In Europe, BK also sells potato wedges, a type of French fry that is thick-cut and wedge-shaped.
In 1991, the company introduced Twister fries, spiral-cut fries with a spicy coating, as part of a promotional push.
Part of the product's appeal was they were served in a paper drink cup as opposed to the normal fry carton.
The product was designed as a short-term promotion that would be periodically reintroduced.
In 2002, Burger King offered "Shake 'em up Fries", which included a bag of fries and a packet of spices.
The customer would add the spices to the fries and then shake the bag until the fries were coated.
Beyond French fries, the company has introduced several other side products over the course of its existence.
Onion rings have been part of the menu for the majority of BK history.
Originally made from whole, sliced onions, they were reformulated into a formed product made from onion paste in 2001 as part of a menu revamp.
In the same 2001 menu revamp, the company added an onion ring-specific dipping sauce, and emphasized it again during its 99¢ BK Value Menu introduction in 2002.
As part of its BK Cravers value menu introduction in 2005, the company briefly sold jalapeño poppers accompanied by a side of ranch dressing as part of its national menu.
The same menu added mozzarella sticks with a side of marinara sauce; the mozzarella sticks have since been relegated to a regional menu item in the United States, but are sold on the national menu in Canada. 
Variants of French fries include "thick-cut fries", "steak fries", "shoestring fries", "jojos", "crinkle fries", "curly fries", "hand-cut fries" and "tornado fries".
Fries cut into rough cubes instead of sticks are called "home fries".
Fries cut thickly with the skin left on are called "potato wedges", and fries without the skin are called "steak fries", essentially the American equivalent of the British "chip".
They can also be coated with breading, spices, or other ingredients, which include garlic powder, onion powder, black pepper, paprika, and salt to create "seasoned fries", cheese to create "cheese fries", or chili to create "chili fries".
Sometimes, French fries are cooked in the oven as a final step in the preparation (having been coated with oil during preparation at the factory): these are often sold frozen and are called "oven fries" or "oven chips".
Some restaurants and groceries in North America offer French fries made from sweet potatoes instead of traditional white potatoes.
In France, the thick-cut fries are called "Pommes Pont-Neuf" or simply "pommes frites", about 10 mm; thinner variants are "pommes allumettes" (matchstick potatoes), ±7 mm, and "pommes paille" (potato straws), 3–4 mm (roughly ⅜, ¼ and ⅛ inch respectively).
The two-bath technique is standard (Bocuse).
"Pommes gaufrettes" or "waffle fries" are not typical French fried potatoes, but actually crisps obtained by quarter-turning the potato before each next slide over a grater and deep-frying just once.
This results in large flat fries with two layers, each of which consists of parallel strips of potato.
In an interview, Burger King president Donald Smith said that his chain's fries are sprayed with a sugar solution shortly before being packaged and shipped to individual outlets.
The sugar caramelizes in the cooking fat, producing the golden color customers expect.
McDonald's was assumed to fry their fries for a total time of about 15 to 20 minutes, and with fries fried at least twice. 
The Frietmuseum (Fries museum) is a museum in Bruges, Belgium, which is devoted to the history of potatoes and the production of Belgian fries.
It describes itself as "the first and only museum dedicated to potato fries".