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!
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.