By Traeger Kitchen
Wood-fired roasted potatoes, gravy and cheese curds. This is appetizer excellence. Bust out this drool-worthy roasted potato poutine recipe for the big game or big party.
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|4 Large||russet potatoes|
|2 Tablespoon||olive oil or vegetable oil|
|As Needed||Traeger Prime Rib Rub|
|1 1/2 Cup||chicken or beef gravy (homemade or jarred)|
|1 1/2 Cup||white or yellow cheddar cheese curds|
|As Needed||freshly ground black pepper|
When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.
450 ˚F / 232 ˚C
Scrub the potatoes and slice into fries, wedges or preferred shape.
4 Large russet potatoes
Put potatoes into a large mixing bowl and coat with oil. Season generously with Traeger Prime Rib rub.
2 Tablespoon olive oil or vegetable oil
As Needed Traeger Prime Rib Rub
Tip the potatoes onto a rimmed baking sheet and spread in a single layer, cut sides down.
Roast for 20 minutes, then using a spatula, turn the potatoes to the other cut side. Continue to roast until the potatoes are tender and golden brown, about 15 to 20 minutes more.
While potatoes cook, warm the gravy on the stovetop or in a heat-proof saucepan on your Traeger.
1 1/2 Cup chicken or beef gravy (homemade or jarred)
To assemble the poutine, arrange the potatoes in a large shallow bowl or on a serving platter. Distribute the cheese curds on top. Pour the hot gravy evenly over the potatoes and cheese curds.
1 1/2 Cup white or yellow cheddar cheese curds
Season with black pepper and garnish with thinly sliced scallions. Serve immediately. Enjoy!
As Needed freshly ground black pepper
2 Tablespoon scallions
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