Poutine Potato Bites (Gluten-Free)

Ingredients

• 2 Russet potatoes, large
• 2 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 package Gluten-free beef gravy mix
• 2 cups Water
• 1 Beef bouillon cube
• 1 cup Cheese curds, fresh

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Wash the 2 large Russet potatoes thoroughly. On a cutting board, carefully slice each potato into 1.27 cm thick rounds.
3. 3In a large bowl, combine the potato rounds with the 2 tbsp of olive oil, 1/2 tsp of salt, and 1/4 tsp of black pepper. Toss until the potato rounds are evenly coated.
4. 4Arrange the seasoned potato rounds in a single layer on a baking sheet, ensuring they do not overlap. Bake in the preheated oven for 20 to 25 minutes, flipping them over halfway through the baking time. The potatoes are done when they are golden brown and tender when pierced with a fork.
5. 5While the potatoes are baking, prepare the gravy. In a medium saucepan, combine the 1 package of gluten-free beef gravy mix, the 2 cups of water, and the 1 beef bouillon cube. Whisk these ingredients together over medium heat. Continue to whisk gently until the bouillon cube is fully dissolved and the gravy thickens to a consistency that coats the back of a spoon, which should take about 5 to 7 minutes. Remove the gravy from the heat once it has thickened.
6. 6Once the potatoes are baked, carefully transfer them to a serving platter. Top each warm potato round with a spoonful of the prepared gravy and a few of the 1 cup of fresh cheese curds. Serve immediately.

Substitutions

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