Start out with a greased pan. Good high heat oils include coconut oil, butter, and animal fats. I used bacon fat, because bacon and fries make a great pair. The first secret to great oven fries is the oil - too much and they'll be soggy, too little and they'll stick to the pan. You can see about how thick this pan was covered - this is the perfect amount.
bone broth that I canned earlier this year. Add just a little bit at first and stir it to mix so that you don't get clumps of flour.
- Bacon fat
- 3 lbs potatoes
- 3 tbs whole wheat flour
- 2 c beef broth
- S&P to taste
1. Preheat the oven to 425*F. Lightly grease a large pan. Lay out sliced potato wedges so that none are touching each other. Put them in the oven for 40 minutes, turning them over at the 20 minute mark.
2. Brown 3 tbs of flour in 3 tbs of bacon grease (about med-high heat for 2-3 minutes). Add in 1/2 cup of broth and mix well to prevent clumping. Add the remaining broth, salt and pepper. Simmer until thick.
3. Grate some cheese (don't buy pre-grated cheese because it's full of additives to keep it from clumping).
4. Assemble your poutine: fries, gravy, cheese.