Potato Wedge Poutine

Potato Wedge Poutine

Poutine is considered “pub grub” in Quebec, where it started appearing on menus in the 1950s. Pronounced “poo-teen,” this hearty dish is traditionally made with French fries, gravy, and cheese curds. While we’d like to believe roasted potato wedges are healthier than fries, poutine is not diet food. But it’s a tasty indulgence, and goes especially well with barbecued brisket or pastrami. If you can’t find cheese curds, break up into bite-size chunks a brick of mozzarella, a round of Mexican queso fresco, or any cheese that makes your teeth squeak.

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  • 4 large russet potatoes (2 to 2-1/2 pounds), scrubbed
  • 2 tablespoons olive oil or vegetable oil
  • Traeger Prime Rib Rub, or your favorite rub
  • 1-1/2 cups chicken or beef gravy, homemade or jarred
  • 1-1/2 cups white or yellow Cheddar cheese curds
  • Freshly ground black pepper
  • 2 tablespoons thinly sliced scallions, for serving (optional)


Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.

Slice the potatoes in half lengthwise, then slice each half into 3 or 4 wedges. Put into a large mixing bowl and coat with the oil. Season the potato wedges generously with the Traeger Prime Rib Rub.

Tip the potatoes onto a rimmed baking sheet and spread in a single layer, cut sides down.

Roast the potatoes for 20 minutes, then using a spatula, turn the potatoes to the other cut side. Continue to roast until the potatoes are tender and golden brown, 15 to 20 minutes more. Meanwhile, warm the gravy on the stovetop or in a heat-proof saucepan on your Traeger.

Arrange the potatoes in a large shallow bowl or on a serving platter. Distribute the cheese curds on top. Pour the hot gravy evenly over the potatoes and cheese curds. Season with black pepper. Garnish with sliced scallions, if desired. Serve immediately.