NW Fingerling Potato Poutine

NW Fingerling Potato Poutine

NW Fingerling Potato Poutine


1 Pound Fingerling Potatoes
½ tsp Garlic Powder
½ tsp Onion Powder
½ tsp Smoked Paprika
Salt and Pepper to taste
2 tbsp Olive Oil
2 Cups Beef Stock
1 Cup BBQ Sauce
¼ Cup Tomato Sauce
8 ounces Pulled Pork
4 Ounces Beechers Flagship White Cheddar, crumbled.


Preheat oven to 400 degrees.

Split the fingerlings into quarters lengthwise. Toss with the olive oil, onion powder, garlic powder, paprika, salt, and pepper. Lay out on a sheet pan and roast until tender. About 25 minutes, depending on the size of the potatoes.

Meanwhile place the beef stock in a sauce pan and cook until its reduced to 1 cup. Add ¾ cup of the BBQ sauce and the tomato sauce. Cook for 1 minute, then set aside.

Combine the pulled pork and remaining ¼ cup of BBQ sauce and heat.

Turn on Broiler.

In a bowl combine the cooked potatoes, pulled pork and ¾ of the cheese. Lay out on a heat proof dish. Place under the broiler for 5 minutes. Top with the remaining cheese and cover with the sauce.


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