Baked Potato Wedges Poutine
By: Angela LeMoine
Published: Saturday, May 24, 2014 - 6:58pm

Ingredients




6 baking potatoes, cut into wedges
1/2 lb fresh mozzarella, roughly torn
3 Tbsp unsalted butter
4 Tbsp flour
2- 3 cloves garlic
1 tsp dried thyme
4 cups low sodium beef broth
salt & pepper
olive oil
parsley for garnish

Preparation

1 Preheat your over to 385 degrees. 2 Toss the wedges very lightly with olive oil, salt and pepper. Place onto a couple parchment lined baking sheets in a single layer. Bake for about 45 minutes- 1 hour until golden. {Note: switch the trays in the oven half way through the cooking time so each gets equal time in the top and bottom half of the oven} 3 Heat a saucepan over medium low heat. Melt the butter with the garlic and thyme. Once the garlic is fragrant and softened whisk in the butter until combined. Cook for 2 minutes, stirring constantly. 4 Whisk in the broth until smooth. Simmer for about 15 minutes until slightly thickened. Season with salt and pepper to taste. 5 Pour the gravy over the potato wedges, top with the cheese, a little more gravy and some parsley for garnish.

About

Poutine is a Canadian dish traditionally made with french fries, a light brown gravy and cheese curds. I made a couple adjustments with my version. Rather the french fries, I made baked potato wedges and rather the cheese curds {because I have no idea where to find them} I used torn fresh mozzarella. These are a perfect indulgence! What could be bad about crispy potatoes, warm gravy and gooey cheese! Perfection!