Dairy-Free Canadian Breakfast Poutine with Smoked Salmon

Instructions

1. 1Preheat your oven to about 205°C (200°C). Peel the about 910 g of Yukon Gold Potatoes and cut them lengthwise into 0.635 cm thick fries. In a large bowl, combine the cut potatoes with the 2 cups of Vegetable Oil, 1 tsp Salt, and 0.5 tsp Black Pepper, tossing until the potatoes are evenly coated.
2. 2Spread the seasoned potatoes in a single layer on a large baking sheet. Bake for 25-30 minutes in the preheated oven at about 205°C (200°C), flipping the fries halfway through the cooking time, until they are golden brown and crispy.
3. 3While the potatoes are baking, gently warm the 2 cups of Dairy-Free Gravy in a small saucepan over low heat, stirring occasionally, until it is hot throughout.
4. 4While the potatoes bake, flake or cut the about 225 g Smoked Salmon into bite-sized pieces. Finely chop the 2 tbsp Fresh Dill.
5. 5Divide the crispy baked fries evenly among four serving plates. Evenly distribute the prepared about 225 g Smoked Salmon over the fries on each plate, then ladle the warm 2 cups of Dairy-Free Gravy over the salmon and fries.
6. 6Drizzle each serving with the 1 tbsp Apple Cider Vinegar and sprinkle with the chopped 2 tbsp Fresh Dill. Serve immediately.

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