Details
Poutine
Canadian
9$
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
- Recepie 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
Recipes
- Bring a large pot of salted water to the boil and pre-heat the oven to 220°C/430°F/gas mark 7.
- Keeping the skin on, slice the potatoes lengthways into 1cm (0.5in) slices then cut into sticks (chips).
- Cook the chips in the boiling water for 5 minutes then drain.
- Line a large baking tray with parchment paper and spray with a little light oil spray.
- 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.
- Make sure the gravy is at boiling temperature or piping hot.
- 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.