Russet potatoes (also known as Idaho potatoes)
Olive or vegetable oil
1 onion
Mushrooms
A generous serving of your favourite smoked meat
Salt and pepper to taste
Preheat the oven to 425 °F (220 °C).
Meanwhile, cut the potatoes into thin sticks, coat them with a bit of olive or vegetable oil, and season. Place on a baking sheet and bake for about 25 minutes or until golden and crisp. Turn halfway through cooking.
While the fries are cooking, prepare or reheat the BBQ sauce.
Once the sauce is ready, finely chop the onion and mushrooms. In a large non-stick pan, heat a little oil and brown lightly.
Finally, grate the Le Fin Renard cheese and reheat the smoked meat.
When the fries are cooked, assemble the poutines by placing the grated Le Fin Renard cheese, the fried vegetables, and the smoked meat in bowls.
Top with BBQ sauce and season to taste.