Embark on a culinary adventure with our THC-infused poutine featuring oven-roasted fingerling potatoes and a gravy that dances with flavours from both beef and chicken broths. Picture this: crispy potato strips roasted to perfection, nestled beneath a blanket of gooey cheese curds, all lovingly smothered in a velvety, herb-infused gravy that's sure to bring smiles to faces and warmth to bellies. It's a playful twist on a classic comfort food, guaranteed to spark joy and perhaps a little extra laughter at your next gathering. So, gather 'round, grab a fork, and let's dive into a dish that's as delightful as it is delicious!
Dosing:
We used one tablespoon of THC infused butter with 26mgs of THC. We made 4 portions from this recipe giving each portion 6.5mgs of THC.
Ingredients:
Oven-Roasted Fingerling Potatoes:
1 lb fingerling potatoes, washed and dried
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon dried thyme
Salt, to taste
Black pepper, to taste
THC-Infused Poutine Gravy with Beef and Chicken Broth:
3 tablespoons unsalted butter
1 tablespoon THC-infused butter
1/4 cup all-purpose flour
2 cups beef broth
1 cup chicken broth
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt, to taste
Black pepper, to taste
For Assembling Poutine:
Fresh cheese curds
Chopped fresh parsley or green onions for garnish (optional)
Instructions:
Step 1:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with oil to prevent sticking.
Step 2:
Cut the fingerling potatoes lengthwise into thin strips resembling french fries. Try to make them as uniform in size as possible for even cooking.
Step 3:
In a large mixing bowl, combine the fingerling potato strips with olive oil, garlic powder, paprika, dried thyme, salt, and black pepper. Toss until the potatoes are evenly coated with the seasonings.
Step 4:
Spread the seasoned potato strips in a single layer on the prepared baking sheet, making sure they are not overcrowded. This allows them to crisp up properly.
Step 5:
Place the baking sheet in the preheated oven and bake for about 25-30 minutes, or until the potatoes are golden brown and crispy, flipping halfway through cooking for even browning.
Step 6:
While the potatoes are roasting, prepare the THC-infused poutine gravy. In a medium saucepan, melt the unsalted butter and THC-infused butter over medium heat. Once melted, sprinkle the flour over the melted butter and whisk continuously to form a smooth paste, known as a roux. Cook the roux, stirring constantly, for 2-3 minutes or until it turns golden brown in colour.
Step 7:
Gradually pour in the beef broth and chicken broth, whisking constantly to prevent lumps from forming. Continue whisking until the broth is fully incorporated into the roux and the mixture starts to thicken.
Step 8:
Stir in the Worcestershire sauce, garlic powder, and onion powder, then season with salt and black pepper to taste. Adjust the seasoning according to your preference.
Step 9:
Reduce the heat to low and let the gravy simmer for 10-15 minutes, stirring occasionally, to allow the flavours to meld and the gravy to thicken to your desired consistency. If the gravy becomes too thick, you can add a little more broth to thin it out.
Step 10:
Once the fingerling potato fries are done, remove them from the oven. Place a portion of the roasted fingerling potatoes on a serving plate or dish. Top the potatoes generously with fresh cheese curds.
Step 11:
Pour the hot THC-infused poutine gravy over the cheese curds and roasted fingerling potatoes, ensuring they are well covered.
Step 12:
Garnish the THC-infused poutine with chopped fresh parsley or green onions if desired. Serve immediately while hot, allowing the cheese curds to melt slightly under the rich gravy.
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