Poutine

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. Cut the small potatoes in halves, then in quarters, and then in eighths.
3. Mix the coconut oil, cumin, paprika, salt, and pepper.
4. In a bowl, mix the potatoes chunks with the seasoned coconut oil.
5. On a baking sheet, spread the potatoes, sprinkle with nutritional yeast.
6. Bake for 30 minutes until golden brown and crispy.
7. In a small frying pan, saute chopped onion with chipotle and paprika over high heat until golden.
8. In a saucepan over medium heat, combine beef broth, tomato sauce, and sugar. Add the onion. Set aside.
9. In another saucepan, melt the butter. Add flour, and continue cooking for about 5 minutes, stirring until the mixture turns golden brown.
10. Add the garlic and continue cooking.
11. 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.
12. Adjust seasoning.
13. To serve, place potatoes chunks on a plate, add a generous amount of cheese curds, pour on the sauce, and sprinkle with parsley.