I also make my own (baked) fries, but any fries will do fine here.
This recipe is: vegetarian
For the fries:
- 6 small-medium potatoes, cut into thick fries
- 1 tbsp sugar
- 3 tbsp olive oil
- 2 tsp garlic powder
- 1 tsp salt
- 1 tsp black pepper
For the gravy:
- 6 tbsp olive oil
- 1/2 cup onion, chopped
- 4 oz baby portobello mushrooms, chopped
- 1/2 cup flour
- 4 cups mushroom (or vegetable) stock
- 1 tsp soy sauce
- 2 tbsp miso
- 1/4 tsp kosher salt, or to taste
- 1/4 tsp black pepper
For the poutine:
- 6 oz cheddar cheese curds
- Place sliced potatoes in a colander and sprinkle sugar over potatoes. Set aside for 20-30 minutes, until liquid is released from potatoes. Dry potatoes thoroughly.
- While the potatoes are releasing liquid, preheat oven to 425°F. Line a baking sheet with aluminum foil and coat with cooking spray.
- Mix potato slices, olive oil, garlic powder, salt, and pepper in a resealable bag until evenly coated. Spread onto lined baking sheet, leaving space around each fry.
- Bake for about 45 minutes, turning halfway through, until fries are browned and crispy.
- While the fries are baking, heat oil over medium-high heat in a large skillet. Add onion and mushrooms, and cook, stirring, for 8-10 minutes, until well browned.
- Sprinkle in the flour and cook, stirring, until golden brown, about 3 minutes. Slowly whisk in the stock 1/2 cup at a time, until a smooth sauce forms. Simmer 2-3 minutes, until thickened. Season with soy sauce, miso, salt, and pepper. Use an immersion blender to smooth it out, if desired.
- The gravy can be stored in the fridge for 5 days and reheated for serving.
- Spread hot fries as desired (into separate bowls, a large platter, whatever). Spread the cheese curds over the top, top with as much hot gravy as desired, and serve!