Poutine Recipe
Herb Roasted Potatoes Topped with Cheddar Cheese Curds & Haus Gravy. Served with Tortilla Chips & Salsa
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Ingredients
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Herb Roasted Potatoes
Cheddar Cheese Curds
Haus Gravy
Tortilla Chips & Salsa
Method
Herb Roasted Potatoes
- 1
Preheat the oven
Preheat your oven to 425°F (220°C).
- 2
Prepare the potatoes
Wash and peel the Russet potatoes. Cut them into even-sized wedges.
- 3
Season the potatoes
In a large bowl, toss the potato wedges with olive oil, garlic powder, dried rosemary, dried thyme, salt, and black pepper until evenly coated.
- 4
Roast the potatoes
Spread the seasoned potato wedges on a baking sheet in a single layer. Roast in the preheated oven for 30-35 minutes, or until golden brown and crispy, flipping halfway through.
Haus Gravy
- 5
- 6
Make a roux
Sprinkle the flour over the melted butter and whisk continuously for about 2 minutes until it forms a roux, turning golden brown.
- 7
Add the broth
Gradually whisk in the beef or vegetable broth, ensuring there are no lumps.
- 8
Season the gravy
Stir in the soy sauce, Worcestershire sauce, salt, and black pepper. Bring to a simmer and cook for 5-7 minutes until thickened.
Assemble the Poutine
- 9
Prepare the cheese curds
Once the potatoes are roasted, place them on a serving platter.
- 10
Top with cheese curds and gravy
Sprinkle the cheddar cheese curds over the hot roasted potatoes, then generously ladle the hot Haus gravy over the top.
Serve
- 11
Prepare the sides
Serve the poutine alongside a bag of tortilla chips and a cup of salsa for dipping.
