Vegetarian Poutine

• 4 small or 2 large Russet potatoes
• 3 tablespoons olive oil
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup vegetable stock
• 1/2 pound cheese curds

1. Preheat the oven to 450u0b0 F.
2. Scrub the potatoes and julienne with the skins left on. Place into a large bowl filled with cold water and then place into the fridge for 1 hour. This will remove some of the starch, making the french fries more crispy once baked.
3. Drain the water, pat the potatoes dry, and then spread onto a baking sheet. Toss with olive oil and bake for 35 to 40 minutes, turning occasionally, until golden brown and crispy.
4. Heat the butter and flour in a medium saucepan on low heat until it starts to foam. With a wire whisk, slowly add in the vegetable stock, stirring rapidly. Simmer for 15 minutes or until the gravy has thickened, stirring occasionally.
5. Once the french fries have cooked, remove them from the oven and place onto a serving plate. Top with cheese curds and then pour gravy over top. Serve warm. Can be garnished with chopped green onions.

potatoes, olive oil, butter, flour, vegetable stock, curds

Taken from food52.com/recipes/25906-vegetarian-poutine (may not work)