
Greek-Inspired Poutine
Prep Time
Cooking Mode
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
1 can poutine sauce
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
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
1 can poutine sauce
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
1Poutine: 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.
2On 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.
3Remove 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.
4Meanwhile, in a pot over medium heat, bring the poutine sauce to a boil. Keep warm.
5Salad: 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.
6Spread 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
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Personal Note
Personal Note
