📝 About This Recipe
Transport your little ones to the snowy streets of Quebec with this kid-friendly twist on Canada’s most iconic comfort food. These mini-poutines feature golden, crispy oven-baked potato wedges smothered in a velvety, mild brown gravy and topped with authentic squeaky cheese curds. It is a whimsical, handheld version of a global favorite that balances savory richness with a fun, snackable format perfect for small hands and big appetites.
🥗 Ingredients
The Crispy Potato Base
- 3 large Russet potatoes (scrubbed and cut into 2-inch 'mini' matchsticks)
- 2 tablespoons Vegetable oil (or avocado oil for high-heat roasting)
- 1 tablespoon Cornstarch (the secret for extra crunch)
- 1/2 teaspoon Salt (to taste)
The Silky Kid-Friendly Gravy
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 1.5 cups Beef broth (low-sodium preferred)
- 1 cup Chicken broth (adds a lighter flavor profile kids love)
- 1/2 teaspoon Worcestershire sauce (for a hint of umami)
- 1/4 teaspoon Black pepper (finely ground)
The Toppings
- 1.5 cups Fresh white cheese curds (torn into small, bite-sized pebbles)
- 1 tablespoon Fresh chives (finely snipped for a pop of color)
👨🍳 Instructions
-
1
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to ensure the potatoes don't stick.
-
2
Soak the cut potato matchsticks in a bowl of cold water for 10 minutes to remove excess starch, then pat them completely dry with a kitchen towel.
-
3
In a large bowl, toss the dried potatoes with vegetable oil, cornstarch, and salt until every piece is evenly coated and looks slightly chalky.
-
4
Spread the potatoes on the baking sheet in a single layer, ensuring they aren't touching so they roast rather than steam.
-
5
Bake for 25-30 minutes, flipping halfway through, until they are deep golden brown and crispy to the touch.
-
6
While the fries bake, melt the butter in a small saucepan over medium heat until it begins to bubble.
-
7
Whisk in the flour to create a roux; cook for 2 minutes while whisking constantly until the mixture smells nutty and turns light golden.
-
8
Slowly pour in the beef and chicken broths in a steady stream, whisking vigorously to prevent any lumps from forming.
-
9
Add the Worcestershire sauce and black pepper, then simmer the gravy for 5-8 minutes until it is thick enough to coat the back of a spoon.
-
10
Keep the gravy warm on the lowest heat setting while you wait for the fries to finish.
-
11
Remove the cheese curds from the fridge 15 minutes before serving; they 'squeak' best when they aren't ice cold!
-
12
To assemble, divide the crispy fries into small individual bowls or paper cups for a fun 'street food' feel.
-
13
Toss a generous handful of cheese curd pebbles over the hot fries.
-
14
Ladle the piping hot gravy over the cheese and fries, allowing the heat to soften the curds without fully melting them.
-
15
Garnish with a tiny sprinkle of chives and serve immediately with small forks or toothpicks.
💡 Chef's Tips
Always dry your potatoes thoroughly after soaking; moisture is the enemy of a crispy fry! If you can't find cheese curds, use torn pieces of high-quality 'string cheese' or small cubes of mild white cheddar. For the best gravy texture, use a mix of beef and chicken stock to keep the flavor approachable for children. Keep the gravy very hot right up until serving to ensure the cheese curds reach that perfect, softened state. If the gravy gets too thick, simply whisk in a tablespoon of warm water to loosen it back up.
🍽️ Serving Suggestions
Serve in colorful bamboo cups or mini ramekins for a festive party vibe. Pair with crunchy carrot and celery sticks to add a fresh, healthy contrast to the rich gravy. A crisp apple juice or sparkling cider complements the savory flavors beautifully. Offer a side of 'fancy' ketchup or mild BBQ sauce for kids who love to dip. For a complete meal, serve alongside simple grilled chicken strips or mini sliders.