Joey’s Poutine

We had a boat load of extra gravy from the roast chicken and I couldn’t figure out a good way to use it, but Joey knew what to do.  He put together a cheesy, delicious poutine in about 15 minutes that used up the left over gravy and the cheese curds I bought at the Maple Syrup Festival.

The one cavet here – don’t use bagged french fries! Fresh cut fries make the ultimate poutines!

Easy Poutine
Serves 2 hungry people or makes 4 side dish servings

6-8 medium potatoes, chopped into 1/2cm thick wedges
1 1/4 cups gravy
1 200g bag of cheese curds
2 cups flour
2 Tbsp jerk seasoning (if you don’t have it, combine 1 tsp cayenne pepper, 1/2 tsp dried oregano, 1/2 tsp dried thyme, 1/4 tsp celery seed, 1 tsp cumin, 1/2 tsp ground coriander, 1/4 tsp ground mustard, 1 tsp onion powder, 1 tsp garlic powder)                                            salt & pepper                                                                                                                                    About 2 cups of oil for frying

Pat the potato wedges as dry as you can with a paper towel.  In a bowl, combine the jerk spice, salt, pepper and flour.  Toss the potatoes in it.

Heat the oil to 350° in a large skillet.  Fry the potatoes for 10-12 minutes, until they’re golden brown.  Drain them on a paper towel.

Put the potatoes in a large dish, top with the cheese curds and pour the reheated gravy on top.

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