Traditional poutine
This is the Traditional poutine recipe.
- Prep: 20 min
- Cooking: 30 min
Ingredients
- 8 cups (2 L) unpeeled yellow-fleshed potatoes cut into sticks or quarters
- 1/4 cup (60 mL) melted butter or frying oil
- 1 lb (450 g) cheddar cheese curds
- Sauce
- 1 tbsp (15 mL) butter
- 1/2 onion chopped
- 1/4 cup (60 mL) cider vinegar
- ¼–1/3 cup (60–80 ml) brown sugar
- 3 cups (750 mL) beef broth
- 1/4 cup (60 mL) tomato paste
- 3 tbsp (45 mL) flour
- 2 tbsp (30 mL) HP Sauce
- 2 tbsp (30 mL) soy sauce
- 1 tsp (5 mL) Worcestershire sauce
- Salt
- Freshly ground pepper
READY FOR REWARDS?
Sign up for our new More Goodness program for exclusive offers, recipes, contests and more.
Preparation
Preheat oven to 425°F (220°C) OR heat oil in a fryer.
Toss potatoes with melted butter and spread onto a baking sheet.
Bake in oven for 25–30 minutes or until tender and golden, turning potatoes over a few times during baking; OR
Fry potatoes in oil until tender and golden. Drain on absorbent paper.
Meanwhile, in a skillet, melt butter and brown onions on medium heat.
Add vinegar and brown sugar. Bring to a boil and let boil for 3–4 minutes.
Pour beef broth into skillet and return to a boil.
Mix remaining sauce ingredients and add to skillet, stirring with a whisk.
Let simmer until thickened.
Divide potatoes into 4 bowls, garnish with cheese, top with sauce and enjoy.
Tips
Learn more about
Nutritional information
Per serving| Energy: | 525 Calories |
| Protein: | 19 g |
| Carbohydrate: | 49 g |
| Fat: | 28 g |
| Fibre: | 5.6 g |
| Sodium: | 2018 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 33 % / 366 mg |
| Vitamin C: | 73 % |
| Phosphorus: | 50 % |
| Vitamin B12: | 36 % |
| Zinc: | 34 % |
