Poutine uses a mound of French fries as its base. Instead of deep frying, baking the potatoes can make them crispy. Cut them into thin wedges, as you would
for French fries, and toss them in olive oil, freshly ground black pepper and a bit of salt. Spread the potatoes on a baking sheet and cook them in a 400-
degree oven for 35 to 45 minutes, or until golden brown and crispy. For a fresh flavor and burst of color, sprinkle with chopped parsley.
Serving Size: 4
- 1 lb russet potatoes or whatever potato you prefer (cut into your preferred size)
- 3.5 oz part skim mozzarella cheese, cut into small cubes (will be about ¾ cup of cubes)
- 1.5 Tbsp of oil
- 1 Tbsp oil
- 1½ Tbsps flour
- 1½ cups beef stock
- 1 teaspoon of Worcestershire sauce
- Pepper to taste
For the fries
For the gravy
- Preheat your oven to 400 degrees.
- Cut your fries into fry shapes using a knife or mandoline. Pat them dry with a paper towel or dry kitchen towel to remove excess moisture.
- Put all the fries in a big bowl, add in 1½ Tbsp of oil and toss until coated evenly.
- Bake for approximately 30 minutes, flipping once.
- Heat 1 Tbsp oil in a small saucepan over medium heat. Add the flour and whisk until it makes a paste. Cook for 30 seconds, then slowly start adding in
the beef stock.
- Add in Worcestershire sauce and simmer until thickened.
- Add pepper to taste if desired.
- To finish the dish place a serving of fries on a plate, add ¼ cup of the cubed mozzarella cheese. Pour over ¼ of the hot gravy.