I made these super delicious Baked Potato Wedges Poutine a few weeks ago and they were a huge hit!!! Before these i’ve never had poutine before and only thought to give it a try after seeing it being made on tv. 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!
I am such a potato lover! Give em to me anyway; baked, mashed, fried…. all delicious!!! Gravy over mashed potatoes is totally common but gravy over fries… brilliant!!!! Canada, you did good, really good!!! My homemade gravy is pretty basic; starts with garlic and thyme sautéed in butter, whisk in some flour to act as the thickening agent and the liquid is beef broth. Stirred until smooth, simmered until slightly thickened. Seasoned with salt and pepper then poured over those crisp wedges. Keeping things rustic, the fresh mozzarella is torn into bite sized pieces and scattered on top. The parsley, well just looks lovely over top!
- 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
- Preheat your over to 385 degrees.
- 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}
- 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.
- Whisk in the broth until smooth. Simmer for about 15 minutes until slightly thickened. Season with salt and pepper to taste.
- Pour the gravy over the potato wedges, top with the cheese, a little more gravy and some parsley for garnish.
