Happy National Sunday Supper Day! As you may or may not have heard, January is National Sunday Supper Month, but also the second Sunday of January is officially National Sunday Supper Day. It is truly an auspicious milestone for this group that I have been involved with since 2012. The mission of #SundaySupper is simple – bringing Sunday Supper back around the family table. It’s about connecting, unplugging, eating good food, and so much more. If that sounds good to you, pop over to the website and take the pledge to make a difference for you and your household.
How are we celebrating? With Idaho® Potatoes! Last summer, Idaho® Potatoes hosted a Poutine lunch at the Food Wine Conference. It was one of the best and most indulgent lunches I’ve had in a while. Idaho® Potatoes is back by hosting today’s event and is continuing to show their adoration for the humble poutine. The hitch? No French fries! No problem!
Having grown up near the Canadian border, poutine was not unfamiliar to me. Cheese curds are the standard cheese for poutine, but the farther you get from the border, the curds are more difficult to find and usually get replaced by any variety of melty cheese. During college, late nights always included a plate of gravy fries, an American variation on the dish. Even New Jersey has their own version called Disco Fries using mozzarella for the cheese.
I’ve created a couple of Korean-inspired poutine recipes in the past, as well as a dessert version. Today’s recipe is inspired by the Indian samosa – a traditional potato-filled pastry. If you have access to cheese curds, please use them. I’ve included queso fresco here which I felt was a comparable substitute.
- 3 pounds Dutch Yellow Baby Idaho® Potatoes, quartered
- 3 tablespoons olive oil
- ½ teaspoon ground garlic
- 1 teaspoon ground ginger
- 1 teaspoon kosher salt
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper
- Ground black pepper
- Zest of 1 lemon
- 3 cups fresh cilantro, roughly chopped
- 1 hot green chili pepper, Serrano, coarsely chopped
- ½ teaspoon kosher salt
- Juice of ½ lemon (About 2 tablespoons)
- ½ teaspoon ground cumin
- 2 tablespoons olive oil
- 6-8 oz. cheese curds or queso fresco, cubed
- Preheat the oven to 425 degrees.
- In a small bowl, blend together the garlic, ginger, salt, coriander, garam masala, cumin, cayenne pepper, lemon zest, and a few grinds of freshly ground pepper.
- In a large bowl, toss together the quartered Idaho® Potatoes with the spices and olive oil. Toss until the potatoes are coated.
- On a parchment-lined sheet pan, distribute the potatoes evenly on the pan. Roast for 40-45 minutes or until golden brown, giving a stir midway after about 20 minutes.
- While the potatoes are roasting, make the green chutney. In a blender or food processor, add the cilantro, chili pepper, salt, lemon juice, cumin, and olive oil. Pulse until pureed. Scrape down the sides of the bowl as you are pulsing the mixture. Add more olive oil if you'd like the sauce to be more fluid.
- When the potatoes are done, place them into a medium-sized baking dish. Distribute the cubed cheese evenly on top. Turn the broiler to high. Place the baking dish under the broiler for about 3-4 minutes or until the cheese is melted. Spoon or drizzle the chutney on top. Serve hot.
Here is the rest of the line-up by fellow Sunday Supper tastemakers!
- Chicken and Waffles Poutine from Life Tastes Good
- Hashed Browns Poutine Cups with Egg Scramble from The Wimpy Vegetarian
- Southern Sausage Breakfast Poutine from Magnolia Days
- Beefy Beer and Red-Eye Gravy Poutine from Cindy’s Recipes and Writings
- Buffalo Chicken Poutine on Potato Waffles from Cupcakes & Kale Chips
- Cajun Mini Pizza Poutine from Flavor Mosaic
- Creamy Avocado Bacon Poutine Skins from Daily Dish Recipes
- Indian Spiced Roasted Potatoes with Green Chutney from kimchi MOM
- Loaded BBQ Roast Potato Poutine from The Weekend Gourmet
- Loaded Crab Poutine from Rants From My Crazy Kitchen
- Paneer Tikka Potato Poutine Bites from Soni’s Food
- Poutine Bites with Bacon, Broccoli, Cheddar and Caramelized Onion from Shockingly Delicious
- Beef Rendang Poutine Burger from Brunch-N-Bites
- Crispy Potato Shrimp Poutine with Stir Fry Vegetables from Food Done Light
- Gnocchi Poutine with Fenneled Curds and Gravy from Culinary Adventures with Camilla
- Greek Chicken Poutine from Curious Cuisiniere
- Italian Poutine Pie from That Skinny Chick Can Bake
- Portuguese Poutine from Family Foodie
- Spicy Poutine Potato Skins from Grumpy’s Honeybunch
- Top Sirloin Steak with Crumbled Bleu Cheese, Buttered Mashed Potatoes and Red Wine Gravy from Crazy Foodie Stunts
Plus: Poutine Variations for National Sunday Supper Day from Sunday Supper Movement
BUT WAIT, THERE’S MORE!
You can play along too! Help us celebrate National Sunday Supper Month by entering the Idaho® Potato Let’s Poutine recipe contest, with prizes of $500, $200 and $100, plus a ticket for each winner to Food Wine Conference 2016. All the rules and conditions for entry can be found on the Sunday Supper website.
GET SOCIAL WITH Idaho® Potatoes
Have you signed the #SundaySupper pledge to eat together more often as a family? Do it right here!
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
This post is sponsored by the Idaho® Potato Commission in conjunction with a social media campaign through Sunday Supper LLC. All opinions are those of the individual bloggers.