Poutine
4 people
00h 40
00h 15
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Ingredients and Method
Ingredients
- 875 g baking potatoes such as Russet
- 2 spoons vegetable oil, divided
- 1/2 tsp each salt and pepper (approx.)
- 1/2 spoons plain flour
- 375 ml (12 fl oz) beef broth
- Dash Worcestershire sauce
- 250 ml cubed part-skim mozzarella cheese
Method
- Scrub the potatoes and cut (unpeeled) into chips of equal thickness, each about 1 cm thick in diameter. Rinse chips thoroughly in water; drain well. Use a clean kitchen towel to thoroughly dry the fries.
- Place the fries in the Dual EasyFry Basket. Drizzle evenly with half the oil.
- Cook for 40 minutes, or until the chips are crisp, golden and cooked through.
- Season with half of the salt and pepper (adjust to taste)
- Meanwhile, heat the remaining oil in a small saucepan set over medium heat.
- Add the flour and cook, stirring for 1 minute or until flour is lightly browned.
- Whisk in the broth and Worcestershire sauce. Bring to a boil. Cook, stirring often, for 5 minutes or until thickened. Season with remaining salt and pepper (adjust to taste).
- Divide the chips between 4 serving plates. Top each serving with an equal amount of cheese. Drizzle with hot gravy to melt cheese.
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