Oven-Fry Poutine with Mushroom Gravy

I followed the recipe except for using sweet potatoes instead of russet and it was SO GOOD! Great gravy - I loved the texture and the flavour. Not too greasy or salty either. Thank you!

another great way to eat potatoesOur grocery store has small packed bags (24 oz) of baby potatoes. I used baby reds and quartered them, which made tiny fries. But they were done after using the maximum cooking time. I used vegetable base for the gravy and it was savory and wonderful. I served it with salad and we had just enough for two adults and three kids.Pros: crispy, gravy-licious yumminessCons: needs either baby potatoes quartered or longer cooking time; lacks color-but just serve with a salad; not enough for four if served alone

another great way to eat potatoes Our grocery store has small packed bags (24 oz) of baby potatoes. I used baby reds and quartered them, which made tiny fries. But they were done after using the maximum cooking time. I used vegetable base for the gravy and it was savory and wonderful. I served it with salad and we had just enough for two adults and three kids. Pros: crispy, gravy-licious yumminess Cons: needs either baby potatoes quartered or longer cooking time; lacks color-but just serve with a salad; not enough for four if served alone

Almost There Made this for dinner last night for two people. The gravy was flavorful (though I might use homemade next time) and thick. The potatoes needed a little more time than the recipe called for-they weren't quite poutine perfect & crispy by 25 minutes. All in all, still pretty tasty, though I would advise that if you choose to serve this to four, serve it as an app and not an entree. PS-Wondering why the headnote says "shallot-packed" but there are no shallots in this recipe? Whoops:)