Baked Potato Wedges Poutine
  • 6 baking potatoes, cut into wedges
  • ½ lb fresh mozzarella, roughly torn
  • 3 Tbsp unsalted butter
  • 4 Tbsp flour
  • 2- 3 cloves garlic
  • 1 tsp dried thyme
  • 4 cups low sodium beef broth
  • salt & pepper
  • olive oil
  • parsley for garnish
  1. Preheat your over to 385 degrees.
  2. Toss the wedges very lightly with olive oil, salt and pepper. Place onto a couple parchment lined baking sheets in a single layer. Bake for about 45 minutes- 1 hour until golden. {Note: switch the trays in the oven half way through the cooking time so each gets equal time in the top and bottom half of the oven}
  3. Heat a saucepan over medium low heat. Melt the butter with the garlic and thyme. Once the garlic is fragrant and softened whisk in the flour until combined. Cook for 2 minutes, stirring constantly.
  4. Whisk in the broth until smooth. Simmer for about 15 minutes until slightly thickened. Season with salt and pepper to taste.
  5. Pour the gravy over the potato wedges, top with the cheese, a little more gravy and some parsley for garnish.
Recipe by LeMoine Family Kitchen at