You know what will knock you over?
Roasted Potato Poutine.
Crisp, roasted, tender potatoes replace french fries in this riff on the popular Québécois dish. Smothered with cheese curds and a garlic scented brown gravy, these spuds are serious comfort food.
Roasted Potato Poutine
5 lbs new potatoes, halved
1/4 cup olive oil
Kosher salt and black pepper
5 Tbs unsalted butter
1 garlic clove, minced
5 Tbs flour
2 cups beef stock
1/2 cup chicken stock
1/2 tsp Worcestershire sauce
8 oz cheese curds
1/4 cup snipped chives
1. Preheat oven to 425℉.
2. Heat 2 rimmed baking sheets in the oven until hot, about 10 minutes.
3. In a large bowl, toss the potatoes with olive oil and sprinkle with salt and pepper.
4. Remove the baking sheets from the oven and arrange the potatoes, cut side down, in a single layer.
5. Roast potatoes until golden and tender, about 20 minutes.
6. Meanwhile, in a saucepan, melt the butter over medium heat. Add the garlic and cook for 30 seconds. Gradually whisk in the flour and cook, stirring constantly until golden brown. Slowly whisk in the stocks and simmer until thickened, stirring often, about 12 minutes. Add the Worcestershire sauce and season with pepper to taste.
7. In a 2 quart baking dish, spread out the potatoes. Drizzle with 3/4 of the gravy then top with cheese.
8. Bake until cheese starts to melt, about 2 to 3 minutes. Drizzle with the remaining gravy and sprinkle with chives.
Recipe slightly adapted from Rachael Ray
The debut album from Oklahoma-based duo doubleVee was released earlier this year. ‘The Moonlit Fables of Jack the Rider’ is a dream of a concept album. Kind of weird with lots of quirks in the music, it’s wicked awesome. Opening track “Jack The Rider” kicks things off.
The video for the song is pretty dark and completely mesmerizing. The music fits it so perfectly.