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18Ingredients
┅Calories
65Minutes
Poutine is a classic Canadian dish, originating in Quebec. It consists of a bed of french fries covered with a sauce or gravy and topped with cheese curds. In this rustic homemade version, the potatoes are cut into wedges and tossed with coconut oil, paprika, cumin, salt and pepper before being baked to golden brown crispy perfection. The sauce for this poutine features chipotle and paprika for a slight smoky flavor. To serve, spread the sauce over the wedge fries and top with cheese curds.
Ingredients
- 12 potatoes (small)
- 2 tablespoons coconut oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- salt
- ground black pepper
- yeast
- 1 red onion (chopped)
- 2 tablespoons chipotle
- 1 tablespoon smoked paprika
- 2 cups beef broth
- 1/4 cup tomato paste
- 1/4 cup brown sugar
- 1/4 cup unbleached flour
- 90 milliliters unsalted butter
- 2 garlic cloves
- flat leaf parsley
- cheese curds
Directions
- Preheat oven to 350 degrees Fahrenheit.
- Cut the small potatoes in halves, then in quarters, and then in eighths.
- Mix the coconut oil, cumin, paprika, salt, and pepper.
- In a bowl, mix the potatoes chunks with the seasoned coconut oil.
- On a baking sheet, spread the potatoes, sprinkle with nutritional yeast.
- Bake for 30 minutes until golden brown and crispy.
- In a small frying pan, saute chopped onion with chipotle and paprika over high heat until golden.
- In a saucepan over medium heat, combine beef broth, tomato sauce, and sugar. Add the onion. Set aside.
- In another saucepan, melt the butter. Add flour, and continue cooking for about 5 minutes, stirring until the mixture turns golden brown.
- Add the garlic and continue cooking.
- Gradually add the broth to the flour mixture and boil, stirring with a whisk. Lower the heat and let the sauce thicken for about ten minutes.
- Adjust seasoning.
- To serve, place potatoes chunks on a plate, add a generous amount of cheese curds, pour on the sauce, and sprinkle with parsley.
Reviews(1)
★★★★★
Yummly User
★★★★★
Kimber G. 29 Jun 2015
★★★★★
These potatoes are popping with great flavor. We enjoyed the combination of spices with the heat of the chipotle and the curds gave a mild, creamy contrast. I added ¼ cup of tomato sauce to the paste before mixing it in.
