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| Select a category to learn more. |
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| Heinz Poutine |
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| 2 lb (1 kg) |
baking potatoes such as Russets, scrubbed well |
| 2 tbsp (30 mL) |
canola oil |
| 1/2 tsp (2 mL) |
each salt and pepper |
| 1 can (284 mL) |
Heinz Chicken Gravy |
| 1/4 cup (50 mL) |
Heinz Tomato Ketchup |
| 1/4 tsp (2 mL) |
each chili powder and garlic powder |
| 3/4 cup (175 mL) |
Cheddar cheese curds |
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| Preheat the oven to 425 °F (220 °C). Cut the potatoes into long thin wedges. Toss the potatoes with the oil, salt and pepper. Set a large baking sheet in the oven for 5 minutes. Scatter the potato wedges in a single layer over the hot pan. Bake for 30 minutes, turning occasionally or until potatoes are golden and tender. |
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| Meanwhile, bring the gravy, ketchup, chili powder and garlic powder to a boil. Simmer for 5 minutes on low. Arrange the potato wedges on four plates. Sprinkle with cheese curds and drizzle with hot gravy to taste. |
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| Twist 1 |
For a leftover solution, serve any unused gravy mixture with roasted chicken and mashed potatoes. |
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| Twist 2 |
For a pantry substitution, use shredded Cheddar or mozzarella cheese instead of cheese curds. |
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| Twist 3 |
For poutine supreme, top each portion with a dollop of sour cream and sliced green onions. |
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| Twist 4 |
For a chili fries alternative, use the chili mixture from Heinz Classic Chili Dogs to top the fries. |
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| Twist 5 |
For spice variations, toss fries with seasoned salt, chili powder, paprika or garlic powder before baking. |
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Per Serving: 553 calories, 24 g fat, 18 g protein, 68 g carbs, 5 g fibre, 998 mg sodium.
Excellent source of vitamin B6, vitamin D, calcium, iron, phosphorus and magnesium. |
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