- 7 medium sized new potatoes (washed and dried)
- 3 tablespoons of Extra Virgin Olive Oil
- Sea Salt and Fresh ground pepper to taste
- Preheat oven to 400 (ensure oven rack is on the second tier)
- On a large cutting board and working with one potato at a time, cut potato in half and then in quarters. Cut in quarter into “fries.”
- Place cut potatoes in a large bowl. Continue until all potatoes have been cut.
- Add two tablespoons of olive oil and toss to coat.
- Sprinkle with sea salt and fresh ground pepper to taste and toss.
- Line a baking sheet with either parchment or foil. Brush with 1 tablespoon of oil (prevent sticking) Add the cut potatoes to the lined baking sheet and place in the oven for 50-60 minutes.
- During the baking – toss twice with a large metal or wooden spoon to ensure an even baking and golden colour.
- 1 package (675 grams) of real Cheddar Cheese Curd Snack (used Bothwell’s Squeak’rs in recipe)
- 1 package of St Hubert poutine sauce or gravy recipe from Ricardo Cuisine
- 2 tablespoons cornstarch
- 2 tablespoons water
- 6 tablespoons unsalted butter
- (1/4 cup) unbleached all-purpose flour
- 2 cloves garlic, finely chopped
- 2 cans 284 ml (10 oz) beef broth, undiluted
- 1 can 284 ml (10 oz) chicken broth, undiluted
- Pepper
- In a small bowl, dissolve the cornstarch in the water. Set aside.In a saucepan, melt the butter. Add the flour and cook for about 5 minutes, stirring until the mixture turns golden brown. Add the garlic and cook for about 30 seconds.
- Add the broth and bring to a boil, stirring with a whisk. Stir in the cornstarch and simmer for 3 to 5 minutes or until the sauce thickens. Season with pepper.
- Serve poutine in bowls or a large platter to share. Arrange very hot baked fries, sprinkle /layer some cheese curds and add the very hot poutine sauce on top (use 2 cups of the homemade sauce- and store remainder in fridge) The key is very hot fries and lots of sauce to melt some of the cheese curds.
Chantal
