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.


  • 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


  1. 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.
  2. Divide the roasted potato and California prunes onto 4 plates or shallow dishes. Top with curd cheese and drizzle hot Poutine sauce overtop.
  3. Heat olive oil in a sauce pan, over medium heat.
  4. 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.
  5. 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.
  6. 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

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