Poutine

Directions

1. 1
   Preheat oven to 350 degrees Fahrenheit.
2. 2
   Cut the small potatoes in halves, then in quarters, and then in eighths.
3. 3
   Mix the coconut oil, cumin, paprika, salt, and pepper.
4. 4
   In a bowl, mix the potatoes chunks with the seasoned coconut oil.
5. 5
   On a baking sheet, spread the potatoes, sprinkle with nutritional yeast.
6. 6
   Bake for 30 minutes until golden brown and crispy.
7. 7
   In a small frying pan, saute chopped onion with chipotle and paprika over high heat until golden.
8. 8
   In a saucepan over medium heat, combine beef broth, tomato sauce, and sugar. Add the onion. Set aside.
9. 9
   In another saucepan, melt the butter. Add flour, and continue cooking for about 5 minutes, stirring until the mixture turns golden brown.
10. 10
    Add the garlic and continue cooking.
11. 11
    Gradually add the broth to the flour mixture and boil, stirring with a whisk. Lower the heat and let the sauce thicken for about ten minutes.
12. 12
    Adjust seasoning.
13. 13
    To serve, place potatoes chunks on a plate, add a generous amount of cheese curds, pour on the sauce, and sprinkle with parsley.