Buffalo Poutine with gorgonzola

Side Dishes

Buffalo Poutine with gorgonzola

For a twist on poutine — the Canadian version of french fries — twice-fried potatoes are tossed in a spicy Buffalo sauce. And a little Gorgonzola completes the theme.

Makes

4 servings

Total Time

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Ingredients

HEAT:

MELT:

FRY:

TOSS:

Tip: Why Double Fry?

When double-frying french fries, the first fry breaks down the starchy structure of the potato, and the second fry makes them super crispy.

Instructions

Heat oil in a deep fryer or large pot no more than two-thirds full to 340°. Line a baking sheet with paper towels.

Melt butter in a small saucepan over low heat; stir in hot sauce and honey and keep warm.

Fry potatoes in two batches, 6 minutes each; transfer to prepared baking sheet to cool, 10–15 minutes. Increase deep fryer heat to 375°.

Fry potatoes in two batches until golden brown, 57 minutes each. Transfer hot sauce mixture to a large bowl.

Toss potatoes with hot sauce mixture; stir in Gorgonzola and season with salt and pepper.

Buffalo-Poutine-Step1

The secrets to restaurant-quality, crispy fries are double frying, and not overcrowding the fryer.

Buffalo-Poutine-Step2

Toss the fries with the sauce while they’re hot from the fryer. The heat will help them absorb the flavors.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 291

% Daily Value*

Total Fat 15g 23%

Saturated Fat 10g 50%

Cholesterol 43mg 14%

Sodium 519mg 21%

Carbs 34g 11%

Fiber 3g 12%

Protein 8g

*Percent Daily Values are based on a 2,000 calorie diet.

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