Appetizers & Snacks, Side Dishes

Poutine

Step 1 of 9

Place fries and water in a large bowl and let soak for 30 minutes.

680g Idaho potatoes, sliced in 1/2-inch thick fries
1420g cold water
2 tablespoons canola oil
4 tablespoons unsalted butter
31g all-purpose flour
600g beef stock
300g chicken stock
1 tablespoon apple cider vinegar
2 teaspoons Worcestershire sauce
2 tablespoons ketchup
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 tablespoon cornstarch and 1 tablespoon water, combined
2 cups cheese curds or diced fresh mozzarella

1 1/2 pounds Idaho potatoes, sliced in 1/2-inch thick fries
6 cups cold water
2 tablespoons canola oil
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 1/2 cups beef stock
1 1/4 cups chicken stock
1 tablespoon apple cider vinegar
2 teaspoons Worcestershire sauce
2 tablespoons ketchup
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 tablespoon cornstarch and 1 tablespoon water, combined
2 cups cheese curds or diced fresh mozzarella

Step 2 of 9

Place the Cook & Crisp™ Basket in the pot. Close crisping lid. Preheat the unit by selecting AIR CRISP, setting the temperature to 390°F, and setting the time to 5 minutes.

680g Idaho potatoes, sliced in 1/2-inch thick fries
1420g cold water
2 tablespoons canola oil
4 tablespoons unsalted butter
31g all-purpose flour
600g beef stock
300g chicken stock
1 tablespoon apple cider vinegar
2 teaspoons Worcestershire sauce
2 tablespoons ketchup
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 tablespoon cornstarch and 1 tablespoon water, combined
2 cups cheese curds or diced fresh mozzarella

1 1/2 pounds Idaho potatoes, sliced in 1/2-inch thick fries
6 cups cold water
2 tablespoons canola oil
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 1/2 cups beef stock
1 1/4 cups chicken stock
1 tablespoon apple cider vinegar
2 teaspoons Worcestershire sauce
2 tablespoons ketchup
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 tablespoon cornstarch and 1 tablespoon water, combined
2 cups cheese curds or diced fresh mozzarella

Step 3 of 9

While unit is preheating, drain fries thoroughly and pat dry with paper towels. Toss with oil.

680g Idaho potatoes, sliced in 1/2-inch thick fries
1420g cold water
2 tablespoons canola oil
4 tablespoons unsalted butter
31g all-purpose flour
600g beef stock
300g chicken stock
1 tablespoon apple cider vinegar
2 teaspoons Worcestershire sauce
2 tablespoons ketchup
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 tablespoon cornstarch and 1 tablespoon water, combined
2 cups cheese curds or diced fresh mozzarella

1 1/2 pounds Idaho potatoes, sliced in 1/2-inch thick fries
6 cups cold water
2 tablespoons canola oil
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 1/2 cups beef stock
1 1/4 cups chicken stock
1 tablespoon apple cider vinegar
2 teaspoons Worcestershire sauce
2 tablespoons ketchup
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 tablespoon cornstarch and 1 tablespoon water, combined
2 cups cheese curds or diced fresh mozzarella

Step 4 of 9

After 5 minutes, open the crisping lid and add fries to the basket. Close lid. Select AIR CRISP, set temperature to 390°F, and set time to 30 minutes. Select START/STOP to begin.

680g Idaho potatoes, sliced in 1/2-inch thick fries
1420g cold water
2 tablespoons canola oil
4 tablespoons unsalted butter
31g all-purpose flour
600g beef stock
300g chicken stock
1 tablespoon apple cider vinegar
2 teaspoons Worcestershire sauce
2 tablespoons ketchup
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 tablespoon cornstarch and 1 tablespoon water, combined
2 cups cheese curds or diced fresh mozzarella

1 1/2 pounds Idaho potatoes, sliced in 1/2-inch thick fries
6 cups cold water
2 tablespoons canola oil
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 1/2 cups beef stock
1 1/4 cups chicken stock
1 tablespoon apple cider vinegar
2 teaspoons Worcestershire sauce
2 tablespoons ketchup
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 tablespoon cornstarch and 1 tablespoon water, combined
2 cups cheese curds or diced fresh mozzarella

Step 5 of 9

Every 10 minutes, open lid, then lift basket and shake fries. Lower basket back into pot and close lid to resume cooking.

680g Idaho potatoes, sliced in 1/2-inch thick fries
1420g cold water
2 tablespoons canola oil
4 tablespoons unsalted butter
31g all-purpose flour
600g beef stock
300g chicken stock
1 tablespoon apple cider vinegar
2 teaspoons Worcestershire sauce
2 tablespoons ketchup
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 tablespoon cornstarch and 1 tablespoon water, combined
2 cups cheese curds or diced fresh mozzarella

1 1/2 pounds Idaho potatoes, sliced in 1/2-inch thick fries
6 cups cold water
2 tablespoons canola oil
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 1/2 cups beef stock
1 1/4 cups chicken stock
1 tablespoon apple cider vinegar
2 teaspoons Worcestershire sauce
2 tablespoons ketchup
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 tablespoon cornstarch and 1 tablespoon water, combined
2 cups cheese curds or diced fresh mozzarella

Step 6 of 9

When cooking is complete, remove basket from pot and set aside.

680g Idaho potatoes, sliced in 1/2-inch thick fries
1420g cold water
2 tablespoons canola oil
4 tablespoons unsalted butter
31g all-purpose flour
600g beef stock
300g chicken stock
1 tablespoon apple cider vinegar
2 teaspoons Worcestershire sauce
2 tablespoons ketchup
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 tablespoon cornstarch and 1 tablespoon water, combined
2 cups cheese curds or diced fresh mozzarella

1 1/2 pounds Idaho potatoes, sliced in 1/2-inch thick fries
6 cups cold water
2 tablespoons canola oil
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 1/2 cups beef stock
1 1/4 cups chicken stock
1 tablespoon apple cider vinegar
2 teaspoons Worcestershire sauce
2 tablespoons ketchup
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 tablespoon cornstarch and 1 tablespoon water, combined
2 cups cheese curds or diced fresh mozzarella

Step 7 of 9

Select SEAR/SAUTÉ and set to MEDIUM-HIGH. Select START/STOP to begin. Allow to preheat for 5 minutes.

680g Idaho potatoes, sliced in 1/2-inch thick fries
1420g cold water
2 tablespoons canola oil
4 tablespoons unsalted butter
31g all-purpose flour
600g beef stock
300g chicken stock
1 tablespoon apple cider vinegar
2 teaspoons Worcestershire sauce
2 tablespoons ketchup
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 tablespoon cornstarch and 1 tablespoon water, combined
2 cups cheese curds or diced fresh mozzarella

1 1/2 pounds Idaho potatoes, sliced in 1/2-inch thick fries
6 cups cold water
2 tablespoons canola oil
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 1/2 cups beef stock
1 1/4 cups chicken stock
1 tablespoon apple cider vinegar
2 teaspoons Worcestershire sauce
2 tablespoons ketchup
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 tablespoon cornstarch and 1 tablespoon water, combined
2 cups cheese curds or diced fresh mozzarella

Step 8 of 9

After 5 minutes, melt butter in pot, then add flour, stirring continuously for 5 minutes until the mixture turns golden brown. Slowly add beef and chicken stock, whisking quickly until smooth. Add vinegar, Worcestershire sauce, ketchup, salt, and pepper. Bring to a boil, then reduce temperature to MEDIUM, and cook for 10 minutes, whisking occasionally. Stir in cornstarch mixture and simmer until sauce thickens.

680g Idaho potatoes, sliced in 1/2-inch thick fries
1420g cold water
2 tablespoons canola oil
4 tablespoons unsalted butter
31g all-purpose flour
600g beef stock
300g chicken stock
1 tablespoon apple cider vinegar
2 teaspoons Worcestershire sauce
2 tablespoons ketchup
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 tablespoon cornstarch and 1 tablespoon water, combined
2 cups cheese curds or diced fresh mozzarella

1 1/2 pounds Idaho potatoes, sliced in 1/2-inch thick fries
6 cups cold water
2 tablespoons canola oil
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 1/2 cups beef stock
1 1/4 cups chicken stock
1 tablespoon apple cider vinegar
2 teaspoons Worcestershire sauce
2 tablespoons ketchup
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 tablespoon cornstarch and 1 tablespoon water, combined
2 cups cheese curds or diced fresh mozzarella

Step 9 of 9

When cooking is complete, place fries on a serving platter, then sprinkle with cheese and gravy. Serve immediately.

680g Idaho potatoes, sliced in 1/2-inch thick fries
1420g cold water
2 tablespoons canola oil
4 tablespoons unsalted butter
31g all-purpose flour
600g beef stock
300g chicken stock
1 tablespoon apple cider vinegar
2 teaspoons Worcestershire sauce
2 tablespoons ketchup
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 tablespoon cornstarch and 1 tablespoon water, combined
2 cups cheese curds or diced fresh mozzarella

1 1/2 pounds Idaho potatoes, sliced in 1/2-inch thick fries
6 cups cold water
2 tablespoons canola oil
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 1/2 cups beef stock
1 1/4 cups chicken stock
1 tablespoon apple cider vinegar
2 teaspoons Worcestershire sauce
2 tablespoons ketchup
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 tablespoon cornstarch and 1 tablespoon water, combined
2 cups cheese curds or diced fresh mozzarella

Compatible with

Ninja® Foodi™ 8-Quart XL Pressure Cooker

Allergies

Tip: Allergy Advice

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