French Poutine In A Bag Or Foil Pouch (on The Road Recipe)
Total Time: 1 hr
Preparation Time: 40 mins
Cook Time: 20 mins
Ingredients
- Servings: 5
- 10 russet potatoes, peeled and cut in long narrow strips
- 1 tablespoon paprika or 2 tablespoons mccormick all seasoning salt
- 1 gallon ziploc bag
- 2 tablespoons vinegar (optional)
- 2 tablespoons coarse salt or 2 tablespoons sea salt
- pam cooking spray
- 2 1/2 cups cheese curds or 2 1/2 cups cheddar cheese
- 1 1/4 cups shredded mozzarella cheese
- 1 (10 3/4 ounce) can beef gravy
Recipe
- 1 your will also need 2 cookie sheets with raised sides. spray pam on cookie sheets.
- 2 divide the potatoes in half, wipe dry with paper towels.
- 3 preheat oven to 400*.
- 4 place half of the potatoes in the gallon ziplock bag. add 1 tblsp vinegar and shake, shake, shake. open the bag and add half the salt or seasoning salt. do not use both! shake, shake, shake.
- 5 if you use the regular salt,add half the.
- 6 paprika.
- 7 place the potatoes on the cookie sheet.
- 8 prepare the second batch in the gallon bag.
- 9 place the potatoes on the cookie sheet.
- 10 bake until brown on both sides, about 20 minutes. turn them with spatula after 10 minutes.
- 11 let cool.
- 12 divide into 5 quart zip lock bags or 5 foil packets.
- 13 add 1/2 cup cheese curds or cheddar cheese and 1/4 cup mozzarella cheeseto each bag or packet. seal. store in cooler or refrigerator.
- 14 to serve:.
- 15 warm bags in microwave or boiling water.
- 16 warm foil packets in oven.
- 17 open gravy and heat in pan. pour spoonfuls of gravy over the open zip lock bags or open foil packets.
- 18 cooling time is included in preparation time.
- 19 there is hardly any mess to clean up!
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