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Roasted Potato Poutine

15

40

Pecan

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.

6

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  • 4 Large russet potatoes

  • Tablespoon olive oil or vegetable oil

  • Traeger Prime Rib Rub

  • Cup chicken or beef gravy (homemade or jarred)

  • 1 1/2 Cup white or yellow cheddar cheese curds

  • Freshly ground black pepper

  • 2 Tablespoon scallions

  • 1

    When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

    450 ˚F

  • 2

    Scrub the potatoes and slice into fries, wedges or preferred shape.

    • 4 Large russet potatoes

  • 3

    Put potatoes into a large mixing bowl and coat with oil. Season generously with Traeger Prime Rib rub.

    • Tablespoon olive oil or vegetable oil

    • As Needed Traeger Prime Rib Rub

  • 4

    Tip the potatoes onto a rimmed baking sheet and spread in a single layer, cut sides down.
  • 5

    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.
  • 6

    While potatoes cook, warm the gravy on the stovetop or in a heat-proof saucepan on your Traeger.

    • Cup chicken or beef gravy (homemade or jarred)

  • 7

    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

  • 8

    Season with black pepper and garnish with thinly sliced scallions. Serve immediately. Enjoy!

    • As Needed Freshly ground black pepper

    • 2 Tablespoon scallions

Cooking Notes

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