Ingredients
- 2 Potatoes
- 4 Tbsp Cornstarch dissolved in an equal amount of water
- 1/2 cup Chicken broth
- 1 cup Beef broth
- 2 tbsp Extra-virgin olive oil
- 1.5 cups White cheddar cheese curds Or substitute with torn chunks of mozzarella cheese
Instructions
- Preheat the oven to 425 degrees.
- Cut the potatoes into 1/2-inch thick sticks. Place into a large bowl and cover completely with cold water for 10 minutes. Drain well and pat dry with a towel.
- In a small bowl, dissolve the cornstarch in the water and set aside.
- In a saucepan, bring the chicken and beef broth to a simmer. Whisk in about half the cornstarch mixture and simmer for a minute. If you'd like your gravy thicker, add more of the cornstarch mixture in small increments, as needed to thicken. Taste and season with salt and pepper. Set aside.
- Place the potatoes in a single layer on a foil lined baking sheet. Toss with oil, season with salt and pepper. Cook for 15 - 20 minutes until they start to brown on one side, then flip the fries over using a spatula and cook until golden brown and crisp, about 15 - 20 minutes. Season with salt once done.
- Preheat the oven broiler on high.
- Arrange the fries into a pile and scatter the cheese curds or mozzarella over top. Then pour on the gravy. Place under the broiler for 3 to 5 minutes until the curds or cheese start to soften and melt
- Taste and adjust the seasoning with salt if needed before serving.
Nutrition
Calories: 265kcal | Carbohydrates: 7g | Protein: 11g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 604mg | Potassium: 56mg | Fiber: 1g | Vitamin C: 2mg | Calcium: 306mg | Iron: 1mg
Poutine
Ingredients
- 2 Potatoes
- 4 Tbsp Cornstarch dissolved in an equal amount of water
- 1/2 cup Chicken broth
- 1 cup Beef broth
- 2 tbsp Extra-virgin olive oil
- 1.5 cups White cheddar cheese curds Or substitute with torn chunks of mozzarella cheese
Instructions
- Preheat the oven to 425 degrees.
- Cut the potatoes into 1/2-inch thick sticks. Place into a large bowl and cover completely with cold water for 10 minutes. Drain well and pat dry with a towel.
- In a small bowl, dissolve the cornstarch in the water and set aside.
- In a saucepan, bring the chicken and beef broth to a simmer. Whisk in about half the cornstarch mixture and simmer for a minute. If you'd like your gravy thicker, add more of the cornstarch mixture in small increments, as needed to thicken. Taste and season with salt and pepper. Set aside.
- Place the potatoes in a single layer on a foil lined baking sheet. Toss with oil, season with salt and pepper. Cook for 15 - 20 minutes until they start to brown on one side, then flip the fries over using a spatula and cook until golden brown and crisp, about 15 - 20 minutes. Season with salt once done.
- Preheat the oven broiler on high.
- Arrange the fries into a pile and scatter the cheese curds or mozzarella over top. Then pour on the gravy. Place under the broiler for 3 to 5 minutes until the curds or cheese start to soften and melt
- Taste and adjust the seasoning with salt if needed before serving.
Nutrition
Calories: 265kcalCarbohydrates: 7gProtein: 11gFat: 21gSaturated Fat: 9gCholesterol: 45mgSodium: 604mgPotassium: 56mgFiber: 1gVitamin C: 2mgCalcium: 306mgIron: 1mg
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