Gluten-Free Poutine Bites

Ingredients

• 2 large Russet potatoes, peeled and cubed
• 2 tablespoons Tapioca starch
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 cups Canola oil
• 1 cup Cheese curds
• 1.5 cups Gluten-free beef gravy

Instructions

1. 1Pour the 2 cups of Canola oil into a large heavy-bottomed pot. Heat the oil over medium-high heat until it reaches 350°F (175°C).
2. 2In a medium bowl, combine the 2 large Russet potatoes, peeled and cut into approximately 1/2-inch cubes, with the 2 tablespoons of Tapioca starch, the 1 teaspoon of Salt, and the 0.5 teaspoon of Black pepper. Toss until all potato surfaces are evenly coated.
3. 3Carefully add about one-third of the coated potatoes to the hot 2 cups of Canola oil. Fry for 5-7 minutes, stirring occasionally, until they are golden brown, crispy, and making an active sizzling sound.
4. 4Using a slotted spoon, remove the fried potatoes from the oil and transfer them to a plate lined with paper towels to drain. Repeat the frying and draining process for the remaining potato batches.
5. 5Pour the 1.5 cups of Gluten-free beef gravy into a small saucepan. Heat the gravy over medium heat, stirring occasionally, until it is hot and steaming, about 3-5 minutes.
6. 6Divide the fried potato bites evenly among four serving bowls. Top each portion with the 1 cup of Cheese curds, then immediately pour the warm 1.5 cups of Gluten-free beef gravy over the cheese curds and potatoes. Serve immediately.

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