Russet potatoes (also known as Idaho potatoes)
Olive or vegetable oil
Salt and pepper
BBQ sauce
Onion
Ground beef
Tomato
Our Brins de Gouda, without moderation on the quantity
Preheat oven to 425°F (220°C).
In the meantime, cut the potatoes into quarters, keeping the skins on, and coat with a little olive or vegetable oil, then season. Place on a baking tray and bake for around 25 minutes, or until golden and crisp. Turn halfway through cooking.
While the fries are cooking, prepare or reheat the BBQ sauce.
Next, dice the onion and sauté with the ground steak in a skillet.
Finally, dice the tomatoes and set aside in a bowl.
When everything’s ready, assemble the poutines by layering the fries, Gouda strands, meat mixture, BBQ sauce and diced tomatoes in the bowls.