Ozark Poutine

Ingredients

• 4.5 russet potatoes (large, cut into fries)
• 2.5 tbsp vegetable oil
• salt and pepper (to taste)
• 1 garlic (whole head)
• 1 tbsp olive oil
• 1 cup heavy cream
• 0.5 cup Parmesan cheese (grated)
• salt and pepper (to taste (for sauce))
• 7 bacon (slices, cooked and crumbled)
• 1 cup tomatoes (diced)
• 0.25 cup green onions (chopped)

Steps

1. 1

   Preheat your oven to 425 degrees F (220 degrees C).

2. 2

   Toss the potato fries with vegetable oil, salt, and pepper in a bowl until evenly coated.

3. 3

   Spread the fries out in a single layer on a baking sheet lined with parchment paper.

4. 4

   Bake in the preheated oven until the fries are golden and crispy, flipping halfway through, for 25 to 30 minutes.

5. 5

   Preheat the oven to 400 degrees F (200 degrees C) for the garlic.

6. 6

   Cut the top off the head of garlic to expose the cloves, drizzle with olive oil, and wrap it tightly in aluminum foil.

7. 7

   Roast the garlic until the cloves are soft and golden, about 30 to 35 minutes.

8. 8

   Squeeze the roasted garlic cloves out of their skins into a small saucepan.

9. 9

   Add heavy cream to the saucepan and heat over medium-low heat, stirring occasionally.

10. 10

    Once the cream is hot, whisk in the Parmesan cheese until the sauce is smooth. Season with salt and pepper to taste and keep warm.

11. 11

    Place the baked fries on a serving platter.

12. 12

    Drizzle the roasted garlic cream sauce generously over the fries.

13. 13

    Sprinkle the crumbled bacon, diced tomatoes, and chopped green onions over the top and serve immediately.

Notes

This recipe is inspired by the Big Chief Roadhouse, a historic Route 66 landmark. It replaces traditional gravy and cheese curds with a roasted garlic cream sauce and Parmesan.

Nutrition per serving

• main
• appetizer
• comfort food
• baked
• Route 66
• poutine
• garlic sauce