Mini-poutine; roasted baby potatoes, caramelized onion sauce, cheese curds |

Preparation time: 40 min

Preheat your oven at 425 °F

• Set up

  Wash and quarter the potatoes.

  Finely chop the onion.

  Slice the green onion.

• Potatoes

  Toss potatoes with a little olive oil, salt and pepper. Sprinkle evenly over the baking sheet on parchment paper and bake at 425F (200C) for 10-15 minutes. Then turn your baking sheet and potatoes over and bake for another 10-15 minutes at 450F (225C).

  With a deep fryer, for best results, you should blanch the potatoes first, i.e., pre-cook them at 300F (150C) for 4 minutes and then let them rest on paper towels while the deep fryer temperature rises to 375F (190C). Finish cooking until the fries are golden brown.

  Then return them to the deep fryer, season again, taste and serve.

• Sauce

  Caramelize the onions in a small saucepan with the maple syrup and a drizzle of vegetable oil.

  Deglaze with the cider vinegar.

  Add the remaining ingredients and simmer over low heat for 5 minutes before serving.

• On the plate

  Divide the potatoes between your bowls, add the cheese curds and finish with the sauce.

  Finish your plate with the green onion slices.