Poutine with Chili Beef Gravy

Our most globally-recognized Canadiana cuisine! Super simple, this recipe brings quintessential Canadian comfort food to your stovetop (and oven, unless you prefer the more modern air fryer approach for your spuds). Not overly spicy and with a bonus benefit: adding chili powder to the gravy gives it a rich brown hue, avoiding the need for artificial browning to conjure a comforting colour. Makes one gluttonous portion or two sides. 

INGREDIENTS

• 9 medium potatoes (enough to cover a cookie tray)
• 1 c. shredded cheese 
• 1 beef bouillon cube (organic preferred)
• 1 tsp. chili powder
• 1/4 tsp. garlic powder
• 2 tbsp. arrowroot starch (or corn starch)
• olive oil for roasting the fries
• 1 tbsp. butter for gravy
• sea salt and pepper to taste

INSTRUCTIONS

Pre-heat the oven to 375’F and line an 18” x 12” cookie tray with parchment paper. Add olive oil on the parchment paper so that it will be ready to add the fry cuts as you chop. Cut the potatoes into fries and once the tray is full, add more olive oil making sure they’re fully coated, then add sea salt and pepper. Once you put them in the oven, set a timer for 25 minutes. Shred the cheese and set it aside so it has time to reach room temperature. 

In a small pot boil 2 cups of filtered water and whisk in the beef bouillon, then turn it off. When the timer goes off, reset it to 20 minutes, flip the fries and place them back in the oven. In a small sauce pan, melt the butter and add the arrowroot starch, whisking it until there are no lumps. Then add the spices and slowly add the set aside beef broth. Whisk it and simmer until the gravy reduces to your preferred consistency. 

Once the fries are done, plate them, cover them in cheese and then soak in the gravy.