Cheesy Chook Potato Poutine

SERVES 4

PREP 15 MINS COOKING 40 MINS

1 ¼ kg Gourmet crinkle cup Oakley’s (60 cutter ml) potatoes, Classic vegetable or into Golden cut wedges oil using a

25 4 green g butter shallots, white part finely

chopped, green part thinly sliced

150 g mushrooms, thinly sliced

1 tbsp chopped lemon thyme, plus

extra sprigs to serve

2 tbsp plain flour

2 cups (300 g) shredded BBQ chicken

2 cups (500 ml) chicken stock

2 tbsp Worcestershire sauce

100 g red cheddar, coarsely grated

pickles to serve

Preheat oven to 220°C. Line a baking tray with baking paper.

Toss potatoes, oil and 1 teaspoon each salt and cracked pepper in a bowl. Transfer to lined tray and roast for 40 minutes or until golden.

Meanwhile, heat butter in a frypan over medium heat. Add white shallot, mushrooms and lemon thyme and cook for 3–4 minutes or until beginning to turn golden. Add flour and stir to coat in mixture. Cook for one minute to cook out slightly. Add chicken, stock and Worcestershire sauce and stir to combine. Bring mixture to the boil and cook, stirring regularly, for 5–10 minutes or until reduced and thickened. Remove potato from oven and pour over chicken gravy. Scatter with cheese and return to the top of the oven for 10 minutes or until bubbling and melted. Serve hot scattered with green shallots and thyme sprigs with pickles alongside for adding as you go. DIVE IN – trust me, it’s hard not to!

You can find a potato crinkle cutter at specialist kitchenware stores such as this one from Total Food Equipment.

Samantha Parish is latitude’s newest contributor and brings with her a wealth of knowledge and experience, with over eight years of working as a freelance chef and recipe writer in Australia and New Zealand. Sam’s food ethos is MOF MOF: Maximum of Flavour, Minimum of Fuss, producing beautiful recipes that show off how smart you can cook when you cook simply. Mofmof.space