smashed potato poutine
Crispy smashed potatoes topped with classic poutine fixings of pancetta, chives, cheese curds and a homemade beef based gravy
- 1 lb baby potatoes such as little gem
- olive oil
- salt and pepper
- chopped chives
- cheese curds
- 1/2 cup cooked pancetta + reserved TBS fat
- 1 TBS butter
- 1/4 cup all-purpose flour
- 1 TBS better than bouillon beef base
- 2 cups warm water
Bring a large pot of salted water to a boil. Boil potatoes for 15 minutes until fork tender. (easily be pierced with a fork) Drain and let cool slightly.
Preheat the oven to 450 degrees F.
Transfer potatoes to baking tray and "smash" using the back of a glass drinking cup. Apply a good amount of pressure to break open the potatoes. Repeat until all the potatoes have been smashed. Season with olive oil and salt and pepper on both sides. Bake for 30 minutes flipping halfway. Bake a little longer for extra crispy. Baking time may need to be adjusted depending on how "smashed" your potatoes are. The more flatten the crispier they will get.
While the potatoes are baking make the gravy. In a medium sized saucepan, melt butter. Add flour and whisk into a roux until the colour begin to golden. Add the beef base and 2 cups of warm water. Whisk into a smooth consistency. Add the reserved bacon fat and stir to combine. Let simmer and whisk occasionally until ready to simmer. Do not remove from heat as this may cause the gravy to clump.
Assemble: Start with the potatoes as the base. Layer with cheese curds, pour gravy overtop and finish with pancetta and chives.