Roasted Potato Poutine
A tasty twist on a Canadian classic! This warm and hearty savoury Poutine by Chef Christopher Kassab is a must-try. Topped with the sweetness and rich texture of California Prunes, this new take on a Canadian staple will leave you wanting more.
Ingredients
- 680 g Baby potatoes or creamer potatoes (25-30), quartered
- 30 mL Olive oil
- 5 California Prunes, cut in 8 pieces each
- 500 g cheddar cheese curds
- Poutine sauce (see below)
Poutine Sauce
- 15 mL olive oil
- ¼ sweet onion, minced
- 1 garlic clove, minced
- 30 mL dried green onion
- 5 California Prunes
- 15 mL soy sauce
- 250 mL Mushroom stock (store bought)
- 250 mL Vegetable stock (store bought)
- 20 mL cider vinegar
- 5 mL salt
- Black pepper to taste
- 30 mL butter (or olive oil if you want a plant based option)
- 45 mL All Purpose flour
Directions
- Toss potatoes in a bowl with oil and salt. Place on a parchment lined baking sheet and spread out the California prunes, as well. Place the baking sheet in a pre-heated 400°F oven for approximately 35 mins, or until cooked and crispy.
- Divide the roasted potato and California prunes onto 4 plates or shallow dishes. Top with curd cheese and drizzle hot Poutine sauce overtop.
- Heat olive oil in a sauce pan, over medium heat.
- Add the onion, California prunes, green onion and garlic, saute for 4 mins until translucent and light colour develops on the onion. Deglaze with soy sauce, and add stock, vinegar, salt and pepper. Bring to a boil and reduce heat to a simmer.
- In a separate small pan, combine butter and flour to make a roux. Cook over high heat, stirring constantly until the roux develops some colour, approximately 3 minutes. Whisk in some of the stock until you get a pourable sauce consistency. Pour the roux mixture into the remaining stock. While whisking, bring the sauce to a boil and reduce to a simmer. Stirring occasionally, allow the sauce to reduce by half, over medium –low heat, to approximately 500 mL of liquid.
- Use an immersion blender to blend the sauce until smooth. Adjust seasoning as needed with salt and pepper.
Why it pairs with California prunes:
- Prunes add the sweetness in a classic poutine sauce
- adds a rich velvety texture to the sauce that enhances the mouthfeel
- along with the mushroom, adds an earthy meatiness
