Poutine season is finally here! I think that it officially begins with the opening of the Sturgeon Falls chip stand but I'll have to check with Farmer & Housemate to be sure. I live with two people who are mad about poutine. Apparently gravy sans beef fat can be a challenge.
Housemate: "Does your gravy have beef fat in it"?
Snarly Waitress: "Ya. Where do you think that you would be able find vegetarian gravy"?
Punchy Housemate: "THE WORLD"!
Housemate is moving out soon. I'd like to say that we've had enough of her white leather italian shoes, striped leggins, chip eating, and expired dairy but we're actually going to miss her to bits. In celebration of her living with us we're having a poutine buffet (classy).
Until then I'm using the buffet as a good excuse to eat french fries in as many ways as I possibly can.
Chili Sweet Potato Fries
(serves 1 hungry person & 2 not so hungry people)
3 medium sweet potatoes
1 T chili powder
1/4 tsp chipotle powder (optional)
1 tsp smoked paprika
1 T apple butter
1 tsp white balsamic vinegar
1/4 tsp sea salt
Preheat oven to 375 F. Place baking stone in oven. In a medium sized bowl combine spices and salt. Add apple butter and white balsamic vinegar (apple cider vinegar will also work). Combine thoroughly. Peel and slice sweet potatoes into medium sized wedges. Place in a bowl of water as you peel. Drain sweet potatoes and coat with spice mixture.
Cook for approximately 30-40 minutes or until potatoes become brown and crispy at the edges. Garnish with additional sea salt.