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

Preheat your oven to 425°F (220°C). Cut the russet potatoes into even-sized sticks to create hand-cut frites. Toss the potato sticks in a bowl with olive oil, salt, smoked paprika, and garlic powder until evenly coated.

Prepare the Frites

Spread the potatoes in a single layer on a baking sheet. Bake in the preheated oven for about 30-35 minutes, flipping halfway through, until golden and crispy.

While the frites are baking, roast the red bell pepper over an open flame or under a broiler until charred. Place it in a bowl, cover with plastic wrap, and let it steam for 10 minutes. Peel off the skin and chop.

Make the Gravy

In a saucepan over medium heat, combine the diced tomatoes, vegetable broth, and roasted red pepper. Bring to a simmer.

In a small bowl, mix the cornstarch with water to create a slurry. Add this to the saucepan and stir to thicken the gravy. Cook for an additional 5 minutes.

Once the frites are done, place them on a plate, generously pour the smoky roasted red pepper tomato gravy over them, and top with Shtayburne Farms cheese curds. Finish with chopped scallions for garnish.

vegetarian poutine (gf)

Recipe information

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