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Roasted Potato Poutine

Roasted Potato Poutine

Looking for a Canadian classic potato dish? Give poutine a try! This version includes cheese curds and roasted small potatoes, making it a delicious appetizer or party snack that's sure to be a fan favorite. The recipe comes from Lisa Golden Schroeder, a cookbook author, editor, and blogger at Foodesigns
Prep10 minutes
Cook25 minutes
Course: Appetizers & Snacks, Salads & Sides
Variety: Enchanted Rose
Cooking Method: Oven


  • 24 oz. Potato Inspirations® enchanted rose potatoes
  • 1 tbsp. olive oil
  • Coarse salt and freshly ground pepper, to taste
  • 2 tbsp. butter
  • 3 chopped green onions
  • ½ tsp. garlic powder
  • 2 c. beef broth
  • 1 tsp. beef base, if desired
  • 2 tbsp. cornstarch
  • 8 oz. white Cheddar cheese curds, torn into bite-size pieces
  • Green onions, chopped (optional garnish)


  • Preheat oven to 425-degrees. Line a large rimmed baking sheet with parchment.
  • Toss potatoes with oil; season with salt and pepper. Arrange on baking pan; roast 20-25 minutes, or until golden brown and tender.
  • Meanwhile, melt butter in medium saucepan over medium-high heat. Add onions; sauté 2 minutes. Stir in garlic powder, broth, and beef base. Mix cornstarch with 3 tablespoons water until well blended.
  • Bring broth mixture to a boil; whisk in the cornstarch mixture, stirring constantly until gravy is thickened. Season with salt and pepper.
  • Serve hot potatoes in shallow bowls, topped with cheese curds and a spoonful of gravy, sprinkled with green onions.

Recipe Tips

<div class="recipe-tips-column">Poutine, a favorite diner food or filling snack in the hockey arenas of Canada, has made a huge appearance in the U.S. Typically made with French fries, roasted whole bite-size potatoes are an even better homemade option—no deep fryer needed.</div>
<div class="recipe-tips-column">Stirring in an extra spoonful of beef base into the gravy will enrich it. But go ahead and serve up your favorite jarred gravy if you’re pressed for time.</div>
<div class="recipe-tips-column">If you prefer, you can mix 2 teaspoons beef base with 2 cups hot water in place of the beef broth.</div>