Note that a really good poutziki can be made with any poutine. For a pure delight, opt for this potato, gravy and cheese curd recipe below.
- French fries
- 6 white potatoes cut into sticks with the skin on (also works with frozen fries)
- 30 mL (2 tbsp.) olive oil
- 2 tbsp. butter
- 1 yellow onion, sliced
- 2 cups chicken broth
- 3 tbsp. cornstarch
- 2 tbsp. soy sauce
- 1 tsp. garlic powder (also works with commercial poutine sauce)
- 1 bag cheese curds (your choice)
- 2 cups of Oîkos plain yogurt 11 %
- 1 English cucumber, peeled and seeded
- 1 tablespoon white wine vinegar
- 1/2 tsp. salt
- 2 cloves garlic, finely grated
- 1/4 cup olive oil, more for serving
- 2 tbsp. chopped dill
- 1 tbsp. chopped mint leaves
- 1 pinch dried oregano
Preheat the oven to 200°C (400°F). Put the grill at the center of the oven. Line a baking sheet with parchment paper.
Place the potatoes in a large bowl. Add the oil and mix well.
Transfer the fries to the baking sheet. Sprinkle with salt.
Bake for 20 minutes or until golden brown.
In a nonstick skillet, melt the butter over medium-high heat. Add the onions, mix well to coat with butter and cook for 8 minutes without stirring.
Stir the onions and continue cooking for 4 minutes.
Meanwhile, in a bowl, whisk the chicken broth, cornstarch, soy sauce and garlic powder to completely dissolve the starch.
Pour the liquid into the skillet and continue cooking for 3 minutes, stirring constantly, or until the sauce thickens.
Transfer to an electric mixer and mix to obtain a smooth and homogeneous texture.
Place fries in small bowls. Top with cheese curds then cover with hot sauce.