Roast potato poutine

Ingredients

• 1 kg new potatoes, unpeeled
• 150 ml vegetable oil
• 50 g butter
• 50 g plain flour
• 2 cups (500 ml) chicken stock
• 2 tbsp instant gravy powder
• 1 tbsp dark soy sauce
• 200 g mozzarella (semi-dried, i.e. the kind used for pizza, not fresh), cut into 2 cm cubes

Instructions

1. Preheat the oven to 220˚C (fan-forced). Place the potatoes in a medium saucepan and cover with cold water. Bring the water to a simmer and cook for about 10 minutes, or until a sharp knife can be inserted and removed without resistance. Drain the potatoes, allow to air dry and cool, until cool enough to handle. Roughly crush the potatoes and place into a baking tray with the oil. Roast for 45-60 minutes, or until browned and crisp.
2. While the potatoes are roasting, heat a small saucepan over medium heat. Add the butter and once melted, stir through the flour. Gradually add the stock a little at a time, stirring well after each addition to ensure a smooth consistency. Combine the gravy powder with ½ a cup of cold water, then whisk the paste into the sauce until the sauce thickens. Stir the dark soy sauce through the gravy.
3. Season the cooked potatoes well with salt and transfer to a serving plate. Scatter with the mozzarella and ladle the hot gravy over the top.

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