- Level
- easy
- Prep Time
- 25 mins
- Total Time
- 1 h 10 m
- Serves
- 4
Ingredients
- Poutine
- 2.2 lb
- russet potatoes, unpeeled, cut into wedges ½ inch (1 cm) thick
- 2 tbsp
- olive oil
- 1 tbsp
- lemon juice
- 1 tbsp
- dried oregano
- 1 container
- feta cheese or cheese curds, diced
- 7 oz/200 g
- 1 can
- poutine sauce
- 14 oz/398 ml
- Salad
- 1 large
- tomato, diced
- ½
- red onion, diced
- 1 cup
- Kalamata olives, pitted and halved
- 2 tbsp
- parsley leaves, coarsely chopped, plus more for serving
- 2 tbsp
- basil leaves, coarsely chopped, plus more for serving
- 1 tbsp
- dried oregano
- 1 tbsp
- olive oil
- 1 tbsp
- red wine vinegar
- Store-bought tzatziki, to taste
Directions
Step 1
Poutine: With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with a silicone mat or parchment paper.
Step 2
On the baking sheet, toss the potatoes with the oil, lemon juice and oregano. Season with salt and pepper. Bake for 40 to 45 minutes, turning the potatoes over halfway through cooking, until nicely browned.
Step 3
Remove the baking sheet from the oven. Add half of the feta and toss to combine. Continue to bake for 5 minutes to melt the cheese slightly.
Step 4
Meanwhile, in a pot over medium heat, bring the poutine sauce to a boil. Keep warm.
Step 5
Salad: Meanwhile, in a large bowl, combine all of the ingredients except for the tzatziki. Add the remaining feta. Season with salt and pepper. Mix well.
Step 6
Spread the hot gravy out in a large shallow serving dish. Top with the potato wedges and warm feta. Garnish with the salad and a dollop of tzatziki. Sprinkle with more parsley and basil leaves. Serve immediately.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
