Perfect Baked Poutine Recipe - Allrecipes.com
  • READY IN hrs

Perfect Baked Poutine

Recipe by  

"Oven-baked potatoes make this a less guilty indulgence. This dish makes it on our table weekly, playing sidekick to chicken fingers, burgers, dogs ..."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr
  • READY IN

    1 hr 15 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine extra-virgin olive oil, salt, black pepper, garlic powder, and parsley in a large zip lock bag; add cut red potatoes and shake until potatoes are covered.
  3. Line a cookie sheet with foil; lightly cover with oil. Arrange potatoes on cookie sheet. Bake potatoes, flipping every 20 minutes, until golden brown, about 45 minutes to 1 hour. Transfer fries to a large bowl.
  4. Whisk brown gravy mix with chicken broth in a saucepan, place over medium heat, and bring to a boil, whisking often. Reduce heat to low; simmer for 1 minute, continuing to whisk. Let stand off the heat for 1 minute for gravy to thicken.
  5. Layer cheese curds over fries and top with prepared gravy.
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Footnotes

  • Cook's Note:
  • Substitute low-sodium beef or vegetable broth instead of the chicken broth if desired.
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Reviews More Reviews

Feb 03, 2015

I tried poutine for the first time on a trip to Canada last year and just started having a huge craving for it now. Glad I came across this recipe. I started making it before I finished reading the instructions so I just did gravy, no chicken broth, but I do want to try that next time. Also, I didnt have curds so I just threw a lot of mozzarella on. The seasonings for the potatoes were fabulous! I liked that they are baked and semi crispy.

 

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Nutrition

  • Calories
  • 405 kcal
  • 20%
  • Carbohydrates
  • 33.7 g
  • 11%
  • Cholesterol
  • 50 mg
  • 17%
  • Fat
  • 23.1 g
  • 35%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 16.7 g
  • 33%
  • Sodium
  • 1061 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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