Disclaimer: this is not your traditional Poutine recipe, this is the healthier version, therefore you can have this more often. And I am sure you will!
You may have already enjoyed fries with sauce, for my account, I had a zillion servings of fries with Jägersauce, a dark sauce loaded with mushrooms. Our friends in Quebec optimized this treat as they invented Poutine. They top their fries with gravy and cheese curds and I thinks it’s genius. The name Poutine comes from the slang for “mess” in Canadian French, certainly, it looks like a delicious mess.
Poutine made it’s way down here to the South and you can get it in several restaurants although it’s a real treat, it’s also greasy and nothing we actually should eat. We do it anyways… maybe this healthier version will help with our cravings.
My adaptation comes with crispy oven baked French fries because greasy fried food is bad, you already knew that. If you happen to have duck fat on your hand, this is the best dish to use it for because roasted potatoes with duck fat is a game changer. I added lean ground beef and skipped the butter for a less rich sauce but with a good load of protein. You can make this easily a vegetarian dish, just substitute mushrooms for the beef and use good vegetable stock. Unfortunately, the cheese curds had to go, sorry for that. But it will be fine, we are topping this Poutine with a pungent horseradish-yogurt sauce, this makes it a little tangy and spicy. Sprinkle with chopped onion and jalapeno, pop open a bottle of beer and you have a perfect dinner.
- 2 pounds baking potatoes
- 2 tablespoons duck fat or vegetable oil
- ½ teaspoon fine sea salt
- ½ pound lean ground beef
- 1 tablespoon vegetable oil
- 240 ml / 1 cup beef broth
- 4 tablespoons red onion, chopped
- 2 jalapeño pepper, seeds and ribs removed, finely chopped
- 40 g / ⅓ cup carrots, chopped
- 2 teaspoons corn starch
- 2 teaspoons cold water
- 1 teaspoons Hungarian paprika powder
- 4 tablespoons plain yogurt (any kind)
- 1 tablespoon mayo
- 2 teaspoons prepared horseradish
- ¼ teaspoon Worcestershire sauce
- salt and fresh ground black pepper to taste
- Preheat your oven to 230 C / 450 F and line a large baking pan with parchment paper.
- Prepare the French fries: Peel the potatoes if necessary or give them a good scrub and cut into 2.5 cm / 1-inch strips. I like my fries thick cut for this dish if you prefer them thinner just shorten the cooking time accordingly. Melt the duck fat and scatter the potatoes in the oil so they are evenly coated. Arrange the potato strips on the baking pan in one single layer and sprinkle with salt. Bake 35 min or until golden brown, turning once after 20 minutes.
- Meanwhile, prepare the sauce: Heat a skillet over medium-high heat, add oil, ground beef, and carrots and cook 5 minutes. Add onion and jalapeno and cook one more minute or until the beef is browned. Pour beef broth into the pan and bring to a boil. Make the slurry: mix cornstarch with cold water. Stir into the sauce and cook, stirring continuously over medium heat until thickened and bubbly. Season with paprika powder, salt, and pepper.
- Make the yogurt dressing: in a medium bowl stir yogurt, mayo, horseradish, and Worcestershire sauce. Add a slug of milk to thin the dressing if necessary, it should have the consistency of thick cream. Season with salt to taste.
- Assemble the Poutine: Arrange French fries in a bowl and spoon the beef sauce over the fries. Drizzle with the yogurt dressing and sprinkle with chopped onion and/or jalapeno.