Poutine Po’ Boys #SundaySupper #FWCon

The Idaho Potato Commission is hosting an awesome cooking contest in partnership with the Food and Wine conference of 2016 in Orlando Florida, sponsored by Sunday Supper LLC.  If you aren’t familiar with the Food and Wine Conference, it’s a huge event that brings together all kinds of individuals in the foodie world including bloggers, chefs, media professionals and brands, to promote networking and business know-how for all things cuisine.  Do I need to say how much I want to be in attendance this year?

The contest provides the winner with $500 and a ticket to the conference.  Sign me up now!  All I had to do to enter was create a dish inspired by the French-Canadian classic dish, Poutine!

Poutine originated in Quebec and is popular not only throughout Canada, but in many other countries as well including the USA.  Once you are familiar with this dish, you will have little doubt of the reason for it’s popularity:  It’s made of french fries, hot brown gravy, and cheddar cheese curds!  Sounds pretty delicious, Aye?

The specs for the contest state they’d like dishes inspired by poutine.  Entries need to include at least 2 ounces of Russet potatoes per serving, though they need not be fried.

The creation of the Poutine Po’boy seemed like a natural evolution to me.

Rich & tangy poutine gravy poured generously onto a po boy.

Rich & tangy poutine gravy poured generously onto a po’ boy.

A New Orleans standby meets Canadian Comfort food for a fantastic fusion dish that is nothing less than irresistible.  It’s all wrapped in a chewy French Baguette smeared with fresh garlic aioli, piled with crispy Cajun oven fries, dotted with white cheddar curds, and bathed in piping hot gravy.  I brought in a bit of peppery arugula for a pop of green and a bit of freshness.

The Poutine Po Boy made with Idaho Potatoes

The Poutine Po’Boy made with Idaho Potatoes

This sandwich is a bonafide, two-fisted, manly meal.   It will stick to your ribs and keep you feeling full and happy for hours on end.  Still, you’ll want another one!

The hand made Cajun fries in this dish are baked at a high temperature to give you all the color ad crunch with considerable less fat.  Garlic infused olive oil is drizzled on before baking…then comes a generous dusting of Cajun seasoning and sea salt.  These fries will remind you why potatoes are your favorite food.

And now poutine can be your favorite food too.

It’s like Canadian nachos.   Yes!


Here’s the delectable recipe for you to try…you will be addicted, so be forewarned!

Poutine Po’ Boys #SundaySupper #FWCon


  • 4 Idaho potatoes (Russet variety), scrubbed clean
  • ¼ Cup garlic flavored olive oil
  • 1 tsp Cajun seasoning
  • 1 tsp sea salt
  • 4 six inch baguette rolls
  • ½ cup mayonnaise
  • 4 cloves garlic minced, divided
  • 3 Tablespoons salted butter
  • 3 Tablespoons all-purpose flour
  • 1 Cup chicken broth
  • 2 cups beef broth
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon ketchup
  • ½ tsp black peppercorns, ground
  • 1 Cup white cheddar cheese curds
  • 1 Cup fresh arugula


  1. Preheat oven to 450 degrees. Slice the potatoes and cut them into fries. Place them on a sheet pan and toss them with the olive oil, Cajun seasoning, and the salt. Bake for 30 minutes, turn with a spatula, then bake for an additional 30 minutes or until golden brown and slightly crisp.
  2. Stir the mayonnaise and half of the minced garlic together and spread the aioli onto the rolls.
  3. In a medium saucepan, melt the butter. Add the flour, whisk and cook for one minute. Add the remaining garlic and cook for another minute. Slowly add the chicken and beef broth, whisking constantly. Add the Worcestershire, ketchup, and peppercorns. Continue to whisk over medium heat until the gravy is bubbly and thick. Remove from heat.
  4. Divide the fries amongst the rolls. Sprinkle on the cheese curds and the arugula.
  5. Pour a generous amount of gravy over the sandwiches and serve piping hot.




  1. Yummy. Awesome picture girl.

  2. This sounds amazing!!!

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