Roasted Potato Poutine
Recipe Courtesy of: Lisa Golden Schroeder, cookbook author, editor and blogger at fooddesigns
Prep Time: 10 min | Cook Time: 25 min | Serves: 4
- 24 oz. 1-Bite or 2-Bite Tasteful Selections® potatoes (Recipe favorites: Sunburst Blend or Ruby Sensation)
- 1 tbsp. olive oil
- Coarse salt and freshly ground pepper, to taste
- 2 tbsp. butter
- 3 green onions, finely chopped
- ½ tsp. garlic powder
- 2 c. beef broth*
- 1 tsp. beef base, if desired
- 2 tbsp. cornstarch
- 8 oz. white Cheddar cheese curds, torn into bite-size pieces
- Sliced green onions, if desired
Preheat oven to 425-degrees. Line a large rimmed baking sheet with parchment.
Toss potatoes with oil; season with salt and pepper. Arrange on baking pan; roast 20-25 minutes, or until golden brown and tender.
Meanwhile, melt butter in medium saucepan over medium-high heat. Add onions; sauté 2 minutes. Stir in garlic powder, broth, and beef base. Mix cornstarch with 3 tablespoons water until well blended.
Bring broth mixture to a boil; whisk in the cornstarch mixture, stirring constantly until gravy is thickened. Season with salt and pepper.
Serve hot potatoes in shallow bowls, topped with cheese curds and a spoonful of gravy, sprinkled with green onions.
*Or mix 2 teaspoons beef base with 2 cups hot water.
- Poutine, a favorite diner food or filling snack in the hockey arenas of Canada, has made a huge appearance in the U.S. Typically made with French fries, roasted whole bite-size potatoes are an even better homemade option—no deep fryer needed.
- Stirring in an extra spoonful of beef base into the gravy will enrich it. But go ahead and serve up your favorite jarred gravy if you’re pressed for time.