Crispy Thanksgiving Poutine Basket 

Oct 3, 2022All Recipes

AS SEEN ON GLOBAL NEWS MORNING – Celebrate Canadian Thanksgiving with an unctuous edible poutine nest basket, perfect for utilizing leftovers. 

Did you know that Ontario Potato Growers produce over 750 million pounds of potatoes each year? Ontario grows all types of potatoes including Russet, Red, Yellow and Round White and they are available 12 months of the year. Look for the Foodland Ontario logo or any other marketing on the bag that indicates the potatoes were grown by Ontario Producers and support local!

Makes: 2 servings 

Equipment 

2 metal strainers, one slightly smaller than the other 

4-quart (4 L) wide-bottom pot or large wok 

Mandoline slicer 

Ingredients 

2 L (8 cups) canola or vegetable oil for frying 

Cold water, half of a medium bowl 

1 cup of ice 

1 tsp (5 mL) fine sea salt 

4 large Ontario white or yellow round potatoes, shredded 

2 tbsp (10 mL) corn flour 

2 large Ontario white or yellow round potatoes, peeled 

2 cups (500 mL) bechamel or alfredo sauce (store bought) 

2 cups (500 mL) cheese curds 

2 cups (500 mL) prepared Homestyle Peppercorn Gravy 

2 cups (500 mL) shredded cooked turkey (optional) 

½ cup (125 mL) sweetened cranberries or pomegranate seeds for garnishing 

1 tbsp (15 mL) curly parsley leaves for garnishing 

1. Preheat oil to 350°F (180°C). Line a baking sheet with paper towels. In a medium bowl filled halfway up with cold water, add ice, salt and shredded potatoes. Leave the potatoes in the cold water for 10 minutes to draw out excess starch. 

2. Remove potatoes in batches, add to a clean kitchen towel or cheesecloth and squeeze out excess water, pat dry with paper towel. Add potatoes to another medium bowl, repeat with remaining shredded potatoes. Add the flour to the potatoes and mix. 

3. Divide potatoes in half, make the first nest basket by adding the shredded potatoes evenly around the sides and base of the larger strainer to create a bird’s nest just under ½ inch or 1-cm thick. Dip the smaller strainer in oil and place on top to fit the larger strainer. 

4. Add the strainers to pre-heated oil, fry until potatoes are golden and crispy about 5-10 minutes. Remove top strainer for the last few minutes of frying. Remove the bottom strainer and set aside on the baking sheet to drain. Let strainers cool, repeat with the remaining shredded potatoes to make the other nest. 

5. Use a mandoline to cut remaining two potatoes into waffle fries or regular French fries. Add fries to ice cold water for 10 minutes, pat dry and fry in batches, set aside on baking sheet. 

6. Heat the white sauce in a small saucepan over medium heat, add cheese curds to melt slightly, keep warm. 

7. Place baskets on plates or bowls to make the poutine. Layer waffle fries, spoon with white sauce with curds, peppercorn gravy, turkey (if using), repeat with fries for second layer end with turkey, more gravy, and garnish with cranberries (or pomegranate), parsley and serve at once. 

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