Smoky roasted red pepper tomato gravy, hand cut frites & Shtayburne Farms cheese curds, scallions.

In a blender, combine roasted red peppers, tomato sauce, vegetable broth, smoked paprika, garlic powder, onion powder, salt, and black pepper. Blend until smooth.

Blend the Gravy Ingredients

In a saucepan, heat olive oil over medium heat. Pour in the blended mixture. In a small bowl, mix cornstarch with water to create a slurry, then add it to the gravy. Stir and simmer for about 10 minutes until thickened.

Cook the Gravy

Wash and peel the Russet potatoes. Cut them into thick fries.

Prepare the Potatoes

Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the cut potatoes in batches until golden brown and crispy, about 5-7 minutes. Drain on paper towels and season with salt.

Fry the Potatoes

On a plate, layer the hot frites, pour the smoky roasted red pepper tomato gravy over them, and top with cheese curds and chopped scallions. Serve immediately.

Assemble the Poutine

Roasted red peppers

Tomato sauce

Vegetable broth

vegetarian poutine

Recipe information

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