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Favourite Potato Wedge Poutine (Illustration)

A spin on the Quebec tradition with baked potatoes, chunky mozzarella cheese and delightful rosemary.



Prep Time

15 min

Cook Time

40 min

Potato Wedge Poutine

  • Broken into small chunks Black Diamond Part Skim Mozzarella
  • 1/4 cup Lactantia Salted Butter
  • 4 Yukon Gold potatoes
  • 4 Tbsp Olive Oil
  • 1, juiced Lemon
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1/4 cup All Purpose flour
  • 2 Tbsp, chopped Fresh rosemary
  • 2 cups Beef stock
  • 1/4 tsp Pepper
  • Season to taste Salt
  1. Preheat the oven to 425F
  2. Cut all the potatoes in wedges and toss together with olive oil, salt, pepper and lemon juice.
  3. Place the potatoes and all the liquid in the bowl, on a parchment lined baking sheet and bake in the oven for 25-30 minutes, turning once halfway through the cooking time.
  4. While the potatoes are baking, in a heavy bottomed pot, melt the Lactantia Salted Butter on medium hight heat.
  5. Once melted, add the flour, mix well, and continue cooking until mixture turns a golden brown and begins to release a nutty flavour.
  6. Using a whisk, mix in the beef stock slowly, to avoid lumping.
  7. Add in the rosemary and simmer on low for 5-10 minutes to remove the flour taste. Season with salt and pepper.
To build Poutine:
  1. Divide potato wedges in 4 bowls,
  2. Top with Black Diamond Part Skim Mozzarella cheese pieces and pour hot gravy overtop.