Poutine with Local New Season Potatoes
8 medium new season potatoes
4 tablespoons cooking oil
1 teaspoon salt
Scrub the potatoes and cut in half lengthwise. Cut each half into 3 wedges. Place in a pan and cover with cold water. Bring to a simmer and cook until just cooked. Drain and pat dry with kitchen paper.
Divide the oil between two frying pans and cook until hot. Cook the potatoes until golden and crisp.
Chicken gravy
20g butter
20g plain flour
250ml chicken stock
1 tablespoon balsamic vinegar
2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
Melt the butter in a pan and beat in the flour to a smooth paste. Add the stock and simmer, while whisking to a smooth gravy. Add the Worcestershire sauce, balsamic and mustard and simmer for 10 minutes, whisking occasionally.
Topping
8 rashers dry cure streaky bacon
4 scallions, finely chopped
150ml sour cream
125g grated mature cheddar
Cook the bacon in a dry pan until crisp and golden. Pat dry on kitchen paper and chop. Mix in with the scallions, sour cream and cheese.
Place the hot potatoes into a serving dish. Spoon over some gravy and top with the bacon cheese mixture.
