This classic poutine begins with thick potato wedges and is finished to perfection with a homemade gravy.
Preheat the oven to 350F. Prepare the potatoes for cutting by washing and removing any dark or broken areas. Cut the potatoes into wedge sized pieces. Place them in a large bowl filled with cool water and soak for 5 min, although you could leave them in there for 2 hours, and to be honest the longer the better!
Transfer the potatoes into a medium sized bowl, add the olive oil and salt/pepper. Toss until well coated.
Place the potatoes to a cooking sheet and bake for 20-30 minutes or until they are just golden brown. Turning them every 5-8 minutes.
GRAVY. While the potatoes are baking begin making the gravy. Melt the butter in a saucepan over medium heat. Add in the flour slowly mixing well, removing all lumps. Add the salt and pepper.
Over medium heat, continue to cook for about 5 minutes, stirring constantly.
Stir in the beef broth in small portions, continue to stir.
Once the all the broth has been added stir in the gravy enhancer. Continue stirring until the gravy thickens.
Back to the Poutine. Once your potato wedges are done, transfer them to a serving dish. Top with the cheese curds and finished gravy. Then, enjoy!!