Healthier Poutine

• Gluten free

• Produce

  • 4 Russet potatoes

• Canned Goods

  • 4 sachets Knorr dry beef broth, low sodium

• Baking & Spices

  • 3 1/2 tsp Cornstarch
  • 1/2 tsp Paprika
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1/4 cup Low-moisture mozzarella cheese, part-skim

• Liquids

  • 1 1/2 cup Water

Found on euphorianutrition.ca

Directions

• Cut russet potatoes into 1cm sticks. Place potato sticks in a large bowl full with water and soak for at least one hour in the fridge.
• Preheat oven to 425 °F.
• Drain potato bowl and remove fries, pat excess water off fries with kitchen towel and hand dry bowl. Place fries back in bowl with olive oil, paprika, and salt and pepper and mix until well combined. Line a baking sheet with parchment paper, and add the fries in a single layer making sure to leave space between each fry. You may need two baking sheets depending on size. Place in preheated oven for 30-40 minutes or until done and golden in color. Ensure to flip fries after 15 minutes.
• In a small sauce pan, add the beef broth powder and water, heat over medium until boiling. Turn to low heat and slowly add cornstarch stirring constantly. continue simmering for 1-2 minutes or until thickened.
• On four plates, divide evenly and layer fries, cheese, and gravy on top. Serve warm and enjoy.