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POTATOES - Grilled Poutine
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| MICHAEL SYMON The Chew GRILLED POUTINE >< FOR THE GRAVY | |
| 4 tablespoons | unsalted butter |
| 1 | shallot, minced |
| 1 clove | garlic, minced |
| kosher salt | |
| freshly ground black pepper | |
| 4 tablespoons | flour |
| 3 cups | low sodium beef stock |
| 1 tablespoons | ketchup |
| 1 teaspoon | Worcestershire sauce |
| 1 teaspoon | cider vinegar |
| >< FOR THE POTATOES | |
| 3 large | Yukon gold potatoes |
| olive oil | |
| paprika | |
cheese curds, for garnish
finely sliced scallions, for garnish
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step-by-step directions
Place a medium sauce-pot over medium heat and add the butter. Once the butter has melted, add the shallots and garlic with a pinch of salt. Sweat for 2 minutes, then whisk in the flour. Cook the roux for 1 minute, until slightly browned and nutty smelling. Next, whisk in the beef stock and bring to a gentle boil. Reduce to a simmer and cook, stirring occasionally for 20 minutes. Whisk in the remaining ingredients and season well with salt and pepper. Set aside to keep warm.
In a pot of salted water, cook the potatoes whole for 6-8 minutes, until par-cooked. Set aside to cool.
Heat a grill or grill pan to medium heat. Slice the potatoes into ½-inch thick slices, then drizzle with olive oil. Season with salt, pepper and paprika. Grill seasoned potatoes for 5-6 minutes per side, until nicely marked and cooked though.
Remove the potatoes to a plate or platter, spoon some of the gravy on top and garnish with cheese curds and scallions.
Tips:
- For a more classic dish, replace the grilled potatoes with French fries.
- For a smoky flavor, place a foil packet of apple wood chips on the grill.
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