My mum lives in Hull, so I’ve had my fair share of traditional Quebecois poutine. The squiggy curds, the hand cut and double fried frites, the thick chicken gravy makes for a quality example of Canadian comfort food. I often make my own at home, but don’t always want to go through the laborious process of double frying my frites (ie. blanch cut fries in lower temperature-160C- oil, cooling, then frying again in higher temperature-180C-oil). I like doing an oven-roasted potato wedge in lieu of the traditional french frite. I augment the experience with a bacon-garlic gravy(using rabbit stock for a slightly meatier flavour than chicken stock) and 6 year old cheddar.

Poutine with Bacon-Garlic Gravy

Oven-Roasted Potato Wedges:

6-8 medium Russet potatoes, cut into wedges (about 1cm wide at one edge).

5-6 Tbsp Mighty Trio Organics canola oil

1 Tbsp salt

Preheat 2 large baking sheets in a 220C/450F oven. Toss the cut potato wedges in 1 Tbsp oil in a large bowl. Drizzle 2 Tbsp oil on each of the preheated baking sheets and immediately spread out the potato wedges in a single layer on both baking sheets. Bake for 20-23 minutes, turning the potato wedges after about 13-15 minutes. They should be a deep, golden brown. Remove from oven and set aside.

Bacon-Garlic Gravy:

3 slices Sunshine Organic Berkshire pork side bacon, cut into 1/2cm pieces.

1 Tbsp minced fresh garlic

3-4 Tbsp flour

2 cups rabbit stock (or chicken stock).

In a medium saucepan, brown the bacon until golden. Add the minced garlic and saute until aromatized and lightly browned. Whisk in the flour and cook for another minute. Whisk in the rabbit stock, 1/2 cup at a time until it is homogeneously incorporated.

To serve:

Prepared Oven-Roasted Potato Wedges

Prepared Bacon-Garlic Gravy

100g/4oz Sylvan Star 6 year old cheddar

Layer the prepared Oven-Roasted Potato Wedges with crumbled 6 year old cheddar and the prepared Bacon-Garlic Gravy. Place under a broiler for 60-90 seconds to melt the cheese.  Serves 3-4.


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