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Dear Doctor Potato, if poutine=popularity+profit, I’m ready to hop on the trend. How do I create a signature poutine for my operation?
Poutine is a quintessential Canadian dish that’s making rapid inroads on American menus. Originally a savory amalgam of crisp French fries gilded with cheese curds and beef gravy, I’ve spotted poutine variations on U.S. menus ranging from quick service to white tablecloth.
When it comes to designing a signature poutine for your menu, I recommend a two-step process.
|Menu name and description
|Los Angeles CA
|Poutine with oxtail gravy and cheddar
|Bahn Mi Poutine–thrice-cooked fries, hoisin gravy
|Poutine Marat–cheese curds, sliced filet mignon, mushrooms, cognac cream sauce
|Poutine Malik–cheese curds, merquez sausage, spicy harissa cream sauce
|Las Vegas NV
|Papas Fritas with Mole Poblano–queso fresco, traditional Pueblan mole, crema
|Deer Valley UT
|Goldener Hirsch Inn & Restaurant
|Locally sourced braised lamb and cheese curds, lamb gravy
|The Brown Hotel
|Idaho® Potato Poutine–Cheddar cheese curds, Maker’s Mark-black pepper gravy
|Bad Happy Poutine Shop
|Old Smokey–smoked meat, bell peppers, onions, mushrooms, curds, sauce au poivre
|Da’ Local–Italian sausage, house giardiniera, sweet peppers, mushroom-onion gravy, curds
|The Good, the Bad, and the Happy–Pork Belly, truffle mayonnaise, foie gras mousse and gravy, curds, sunny-side up egg
|The Zeus–Grilled gyro meat, feta, onions, tomatoes, Tzatziki sauce, Kalamata olive tapenade, curry gravy
|Poutine with wild boar, stewed vegetables and curds
|Southern Mess–Tasso ham gravy, Wisconsin cheese curds, rosemary
|Duke’s Pizza Plus
|Pizza Fries-pizza sauce, cheese and 1 topping
|Gravy Frites–Mozzarella cheese curds, brown gravy
|Animal-Style–Lardons, Mozzarella cheese curds, brown gravy, two sunny-side up eggs, whole grain mustard
|Spring Vegetarian–fresh spring peas, Black Trumpet mushrooms, house-made curds, dill béchamel
|Out-of-Control–foie gras, chicken gravy, homemade ricotta, roasted chestnuts
|Greek Poutine–feta cheese, oregano, sliced olives, gravy
Now that you’ve gotten a taste of poutine possibilities, let me know what you devise for your menu. Your Idaho® Potato menu success is good news that we like to share. Below are a few recipes to get you started.
You might also like another post I did called Fried Potatoes with Stuff on Top.
*Finally, remember customer-pleasing poutines depend on customer-pleasing potatoes. Putting Idaho® French Fries on your menu is one of the easiest ways to increase sales and improve profits. They're quick to prepare and have a low food cost. In fact, 70% of foodservice menus include French fries–more than any other food. With Idaho® Potatoes, you're giving your customers the best fries available. The high solids content of Idaho® Potatoes ensures a distinct, mealy texture and hearty flavor. They also absorb less oil, producing crispier fries. Premium length and low moisture content mean less shrinkage for improved yield and plate coverage. And the low sugar content of Idaho® Potatoes results in light golden fries, not dark fries as with high-sugar potatoes.
Click here for my tips on preparing perfect Fresh-cut French Fries.
Dr. Potato isn't a real doctor but a team of potato experts ready to answer all your potato questions.
Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.
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