RUSTIC ROASTED POTATO POUTINE – A CANADIAN CLASSIC WITH A TWIST
Without question, poutine is one of Canada’s most beloved comfort foods enjoyed at fast food joints and food trucks across the country. With this recipe, Quebec’s culinary claim to fame is reimagined and lightened up by swapping the traditional deep-fryer for a high-heat oven roast and keeping the skins on the potatoes for added fibre and crunch. It delivers the same iconic “squeak” of cheese curds and the richness of savoury gravy, but with a far healthier nutrient profile. C’est délicieux!
Did You Know?
Potatoes have a bad reputation for their carb content, but this vegetable is actually quite nutritious and low in calories if prepared correctly. In addition to carbohydrates, potatoes are a good source of fibre with the skins left on and they are high in potassium and vitamin C. How potatoes are prepared and what they are paired with are the real reasons potatoes are not considered a healthy choice. Clearly, consuming potatoes as potato chips at home or as fries when dining out adds extra calories. This is especially true when paired with pop, chicken wings or other fried foods. Boiled or roasted, potatoes should be celebrated for their low cost, nutritional value and versatility.
INGREDIENTS (4 Servings)
- 2 lb (900 grams) unpeeled, washed russet potatoes
- 2 Tablespoons (30 ml) olive oil
- Sea salt & black pepper to taste
- 3 Tablespoons (45 ml) unsalted butter
- 1/3 cup (83 ml) all-purpose flour
- 3 cups (750 ml) mushroom broth or 1 ½ cups (375 ml) beef broth & 1 ½ (375 ml) cups chicken broth
- 1 ½ cups (375 ml) fresh cheese curds
INSTRUCTIONS
- Slice the washed, skin-on potatoes into ½-inch (1.25 cm) thick wedges or sticks.
- Remove the cheese curds from the fridge and bring to room temperature.
- Soak the potato wedges or sticks in a large bowl of cold water for 30 minutes.
- Preheat oven to 425F (220 C).
- Drain the potatoes and pat dry with paper towels or a clean dish towel.
- Toss the potatoes with the olive oil and salt and pepper and spread on a baking sheet. Do not overcrowd.
- Roast the potatoes in the oven until golden and crispy for 30-45 minutes, flipping halfway through.
- While the potatoes are roasting, make the gravy by melting the butter in a large frying pan.
- Add the flour and stir into the melted butter. Cook and continue to stir on medium heat for 2-3 minutes.
- Slowly whisk the broth in the butter flour mixture on medium heat until the broth has thickened and the texture is smooth.
- To plate, pile the hot skin-on potatoes into 4 bowls and top each with the room temperature cheese curds. Ladle the steaming gravy over the potatoes and cheese curds. Serve immediately.
ENJOY!
PER SERVING: |Calories: 475 kcal | Carbohydrates: 48 g | Protein: 16.5 g | Fat: 25 g |Fibre:4.8 g | Sodium: 670 mg |
Joanne Nijhuis MSc, RD is a consulting, media and culinary dietitian in Simcoe Grey Bruce on a mission to entertain and educate through her love of food. In addition to recipe development and writing for several publications, Joanne offers cooking demos/classes –for groups or individuals – in person and online. For more information, email Joanne at jo.knows.nutrition@outlook.com.