Canadian Poutine

Canadian Poutine

Check out my latest, a simple recipe for Canadian Poutine; crispy, salty and crunchy potato wedges topped with fresh cheese curds then drenched in hot gravy 🙂

So what comes to mind when you think of Canadian food?  Pea soup (is that Canadian?), Canadian bacon (we actually refer to Canadian bacon as pea meal bacon)… grilled cheese!?!  

Maple 🍁 syrup 

I think poutine but really i associate poutine with Montreal.  One of my besties speaks French fluently (sadly, I can barely string a sentence) and when she says poutine, she says poo-tin… I say poo-teen

🤷‍♀️

Canada has such a rich, diverse culture and we’re blessed with a mosaic of cultures. 

We should definitely be a foodie’s tourist destination 🙂

In this recipe I’ve included 2 separate ones:

T-Fal Actifry Potato Wedges

and

Copycat KFC Gravy

Feel free to go with your favourite potato wedges and/or gravy.

 

This is how you make Canadian Poutine

After the potatoes are clean and dry, cut them into wedges.  Aim for 8 wedges for the larger potatoes, about 3/4 inch thickness.

Cut the potatoes in half then lay it on the flat side down on the cutting board then cut that half, in half and repeat the process.

Transfer the wedges to the basket and add the oil and coarse salt (I add about a 1/2 tsp but do it to your own taste).

Place the basket in the fryer and set the timer to 37 minutes.

Meanwhile, prepare the gravy:

Combine the boiling water with the two bouillon cubes, onion powder and pepper.

Set aside.

Place a frying pan over medium heat and add in the butter and flour.

When the butter is melted, mix well (use a whisk).

You are making a roux here and as such are looking for a wet sand look.

Keep stirring the mixture for about one minute, this will get rid of the raw flour taste.

Slowly whisk in half the stock mix, stirring constantly.

Whisk in the remaining stock.

Add in a few drops of gravy browner.

Mix well.

As always, taste and adjust seasoning.

Back to the wedges….

When the timer goes off, transfer the wedges to a serving plate using the handle of the act-fryer basket but be careful because the wedges are very hot.

Now you build your poutine;

Place half the wedges on a plate then top with half the cheese curds.

Then top with the remaining wedges then cheese.

Pour the boiling gravy over the top of the plate.

It gets soooo gooey…

 

 

Ingredients Used in this recipe

Great Value Canola Oil

 

Aurora Bouillon Mix Beef Tablets

 

AURORA Bouillon Mix Chicken Tablets

 

 

Kitchen Bouquet Browning & Seasoning Sauce

 

Bothwell Cheese white squeak’rs Cheese

 

(Proud Canadian 🇨🇦 girl over here)

 

 

What I served with this dish

Caesar Salad

omg, its sooooo gooey….

 

Pro Tip (again)

Older potatoes make better wedges because the more starch, the more crunch so don’t throw out your ugly potatoes anymore 🙂

 

 

 

 

 

 

A simple recipe for Canadian Poutine; crispy, salty and crunchy potato wedges topped with fresh cheese curds then drenched in hot gravy 🙂

 

 

 

 

 

Other recipes you might like

Cajun Sweet Potato Wedges

 

Cheesy Potato Wedges with Pulled Pork

 

Potato Wedges (Wedgies!)

 

 

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