Poutine is a a very simple dish that you can find almost anywhere in the province of Quebec. In the last couple of years alot of restaurants have gotten famous from doing high quality poutines by changing the sauce or adding things like ”canard confie” or ”foie gras” to the mix.

This week I am offering you my version of the Quebecer’s Classic. A half sweet potatoes half regular three pepper and red wine Poutine.

————–INGREDIENTS————-

-Three large sweet potatoes

-Three large potatoes

-1 bag of curd cheese (or whatever kind of cheese you have handy)

-1 serving poutine sauce (approximatly 3cups gravy)

-1half a cup of red wine

-1tsp red pepper

-1tsp peppercorn

-1tsp black pepper

-salt to taste

-Canola oil (or deep fryer)

————–

-Wash and cut the potatoes to desired length and shape

-Heat oil in stock pot (fill only about a quarter of the pot, this can be very dangerous)

-Fry the potatoes and leave on a scott towel to absorb the extra oil.

-In a medium sauce pan, make the gravy or poutine sauce, add red wine and corn, stir over medium heat until desired consistency

-Plate in this order, fries, cheese and top with sauce

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