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Fingerling Potato Poutine

  • 15 min
    Prep Time
  • 1 hr 10 min
    Total Time
  • 8 people
  • 337 per 1 serving


  • 2 1/2 pounds fingerling potato, halved
  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic, minced (amount divided in recipe steps below)
  • 4 teaspoons fresh rosemary leaves, finely chopped (amount divided in recipe steps below)
  • 4 teaspoons fresh thyme leaves, finely chopped (amount divided in recipe steps below)
  • 1/4 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 3 cups Pacific Foods™ Organic Low Sodium Free Range Chicken Broth
  • 1 cup fresh cheese curds


  • Step 1

    Heat the oven to 400°F. In a large pot of salted water, bring potatoes to a boil. Cook for 10 minutes and strain into an ice bath. Transfer potatoes to a large baking sheet. Toss with oil, half of the garlic, 3 teaspoons of rosemary and 3 teaspoons of thyme.  Season to taste with salt and pepper. Roast for 40 to 50 minutes, tossing occasionally, until golden brown. 

  • Step 2

    While the potatoes are roasting, heat the butter in a 2-quart saucepot over medium heat. Whisk in the flour and continue whisking for 3 minutes, until mixture turns golden. Stir in the broth and whisk until smooth. Add the remaining  garlic, rosemary and thyme.  Cook and stir until gravy begins to thicken, about 8 minutes.  Season to taste with salt and pepper.  Divide potatoes among 8 serving bowls. Top with hot gravy and cheese curds.

Calories 337
Total Fat 17 g
Sat. Fat 7.3 g
Trans Fat 0 g
Cholesterol 33 mg
Sodium 123 mg
Total Carb 37 g
Dietary Fiber 3 g
Sugar 2 g
Protein 7 g
Vitamin D 1 %DV
Calcium 2 %DV
Iron 8 %DV
Potassium 17 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.