Now for the cheese curds and gravy portion. I haven't made a roast lately and do not have the drippings to make a gravy. I have chicken stock in the freezer but that just wouldn't make a proper gravy for this. I am actually resorting to a mix (some shame, but not lots, this is a time saver). Did you know that Clubhouse is a Canadian company founded in 1883 in London, Ontario? Why not use a Canadian product to help you out on Canada Day? Basically use a gravy (or mix) that you (and your guests) will like. I am not here to judge.
(Clubhouse even makes a poutine gravy mix.....just sayin')
Grilled Potato Wedge Poutine
6 Russet Potatoes
Gravy of your liking
Salt and Pepper
Scrub the Potatoes well and pat dry. Cut each potato into 12 wedges and place in a bowl.
Drizzle with canola oil and toss to coat all of the wedges. Season with salt and pepper.
Place the potatoes a medium-high grill and close the lid. Check after about 10 minutes. While the taters are cooking, prepare the gravy and get the cheese put in a bowl for sprinkling on the hot taters.
Flip the potatoes and continue to cook until golden brown and tender in the middle.
Pile some wedges onto your plate, top with cheese, the slather on some hot gravy!! Give a minute or 2 for the cheese to get all melty.
(these go soooo well with any BBQ or just on their own....)
Until next time, stay warm and eat well.