Now a poutine purist might have something to say about calling this poutine, so think of this more as Irish nachos if it makes you feel better. Add-ons are always welcome in this household.
Inspiration: From A Chef's Kitchen
Ingredients
Potatoes:
5 pounds Russet potatoes, peeled and cut into wedges
1/4 cup vegetable oil
3 tbsp Old Bay seasoning
Cheese Sauce:
2 tbsp butter
1 tbsp vegetable oil
3 heaping tbsp all-purpose flour
1/2 cup beer
2 cups almond milk
2 cups shredded Vermont extra-sharp Cheddar cheese
1 tsp Worcestershire sauce
1 tsp dry mustard
1/4 tsp cayenne pepper (or to taste)
Salt, to taste
2 tbsp chopped fresh chives
Preparation
POTATOES: If time allows, place potato wedges in a bowl full of cold water to draw some of the starch out. Let stand for 1 hour.
Preheat oven to 375 degrees. Line two 10 x 15-inch pans with nonstick aluminum foil.
Drain potato wedges and thoroughly pat dry with paper towels or a clean kitchen towel. Place in a large mixing bowl.
Drizzle with oil and Old Bay seasoning. Toss well.
Spread out on the lined baking sheet making sure that each potato has the wedge side down to the baking sheet. Roast for 30 minutes.
Flip the potatoes so the other wedge side is on down on the baking sheet.
Roast another 30 minutes or until tender and crispy.
CHEESE SAUCE: Heat butter and oil in a saucepan over medium-high heat. Add the flour and whisk 2-3 minutes, being careful to not brown the roux.
Add the beer and continue to whisk until a thick paste forms.
Slowly whisk in the milk.
Bring to a boil, reduce heat to medium-low and simmer 3-4 minutes or until the combination thickens.
Reduce heat to low. Add the grated cheese by the handful, whisking vigorously after each addition.
Add Worcestershire, dry mustard, cayenne, and salt to taste.
Remove from heat. Sauce will thicken as it sits.
TO SERVE: Place potato wedges on serving platter. Garnish with chives. Serve sauce alongside or serve in bowls with sauce drizzled over potatoes.
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