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Fingerling Potato Poutine

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

Ingredients

  • 2 1/2 pounds fingerling potato, halved
  • 1/4 cup extra virgin olive oil
  • 1 clove garlic, minced
  • 1 tablespoon fresh rosemary leaves, finely chopped
  • 1 tablespoon fresh thyme leaves, finely chopped
  • 1/4 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 3 cups Pacific Foods™ Organic Free Range Chicken Broth
  • 1 clove garlic, minced
  • 1 teaspoon fresh rosemary leaves, finely chopped
  • 1 teaspoon fresh thyme leaves, finely chopped
  • 1 cup fresh cheese curds

Instructions

  • Step 1

    Preheat 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, first amounts of garlic, rosemary and thyme.  Season with salt and pepper. Roast for 40 to 50 minutes, until golden brown. 

  • Step 2

    While the potatoes are roasting, melt the butter in a saucepan over medium heat. Whisk in the flour and continue whisking for 3 minutes, until mixture turns golden. Pour in the broth and whisk until smooth. Add the second amounts of garlic, rosemary and thyme.  Cook until gravy begins to thicken, about 8 minutes.  Season with salt and pepper.  Divide potatoes among 4 serving bowls. Layer 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 306 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.