Okay, so I might get some flack for this “poutine” recipe from fellow Montrealers.
Montrealers are very particular about their poutine, and I may just be committing blasphemy by calling this recipe by the same moniker. However, if you’re liberal enough in your definition of a poutine, and accept that a poutine can be any variation of fries layered with cheese and sauce, then feel free to take a chance on this one!
I like this “poutine” (I may keep using the quotation marks to avoid persecution) because not only is it much lighter than your classic poutine, it’s super flavourful and actually rather healthy. This is largely because the substance of the “poutine,” the fries, are roasted sweet potatoes (your girl’s favourite), baked in the oven rather than deep fried. You can also thank the yogurt lemon dill sauce for the rich, tangy flavour, which is significantly lighter than the typically thick, heavy poutine gravy. Plus, I like the twist of having a cold sauce on top of the warm fries. Almost like a tzatziki, this sauce combines Greek yogurt, garlic, lemon juice, and dill for a Mediterranean flare, a theme for this poutine that’s continued with the feta cheese (which replaces the classic squeaky cheese most commonly found in poutine).
It’s certainly unconventional, but nonetheless delicious, so why not try it out as a side for your next BBQ (and, for that matter, cling to BBQ season for as long as we can)?
Hint: I’ve kept this recipe pretty simple, but feel free to add chopped sun-dried tomatoes, artichokes, olives, and/or chicken to the mix to give it more substance. You can also easily double the recipe to make it a meal or feed a crowd!
- 2 medium sweet potatoes, cut into fries
- 2 tbsp. canola oil
- 1½ tsp. garlic powder
- 1 tsp. Italian seasoning
- ½ tsp. black pepper
- 1 tsp. salt
- ½ c. cubed feta
- ½ c. plain Greek yogurt
- The juice of ½ a lemon (about 2½ tbsp.)
- 2 tbsp. chopped dill
- 1 clove garlic, chopped
- Salt & pepper to taste
- 2 green onions, chopped
- Preheat the oven to 400°
- Line a cookie sheet with aluminum foil and line with sweet potatoes, making sure they aren't too crowded together
- Drizzle sweet potatoes with canola oil and gently toss, making sure all pieces are covered evenly in oil
- In a small bowl, mix together garlic powder, Italian seasoning, and black pepper. Sprinkle over sweet potatoes and toss again to coat.
- Roast in the oven for 20 minutes. After 20 minutes, remove from oven, and sprinkle sweet potatoes with salt, and gently flip. Scatter cubed feta on top and place back in the oven for another 5-8 minutes. Allow to cool for 5 minutes before topping with sauce
- In a medium bowl, combine Greek yogurt, lemon juice, dill, garlic, salt, and pepper
- Drizzle sauce on top of fries and cheese
- Top with chopped green onions