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Poutine

Poutine

Canadian9$

It might not be a looker, but this Québec dish is certainly delicious, and is now not only popular across Canada and the northeast of the US but further afield too. Comprising fluffy-on-the-inside, crunchy-on-the-outside French fries, and thick, rich and meaty gravy, poutine is elevated to a culinary event by the addition of cheese curds. These small, solidified white cheese bites retain some of their shape under the heat of the gravy.

Details

  • Cuisine

    Canadian

  • Recipe Type

    Potato

  • Difficulty

    Easy

  • Preparation Time

    10 mins

  • Cooking Time

    25 mins

  • Serves

    2

Ingredients

  • 1 vegetable oil spray

  • 500 g large white potatoes (such as Maris Piper)

  • 200 g cheese curds, or buffalo mozzarella

  • 400 ml gravy, beef or onion, either shop-bought or homemade

Recipe

1

Bring a large pot of salted water to the boil and pre-heat the oven to 220°C/430°F/gas mark 7.

2

Keeping the skin on, slice the potatoes lengthways into 1cm (0.5in) slices then cut into sticks (chips).

3

Cook the chips in the boiling water for 5 minutes then drain.

4

Line a large baking tray with parchment paper and spray with a little light oil spray.

5

Place the chips onto the baking tray in a single layer, season and spray all over with the light oil. Cook in the pre-heated oven for 25 minutes giving them a shake halfway through or until golden and crispy.

6

Make sure the gravy is at boiling temperature or piping hot.

7

Transfer the chips to a serving dish, break the cheese curds (or mozzarella) into small chunks, place them on the chips and pour over the hot gravy.