Poutine....well, sort of

Oven-Fry Poutine with Mushroom Gravy (adapted from Eating Well Magazine)

1 1/2 pounds new or baby potatoes, scrubbed and cut into quarters
5 tsp extra-virgin olive oil, divided
1/4 plus 1/8 tsp salt, divided
1/2 tsp freshly ground pepper, divided
1 1/2 cups reduced-sodium beef broth, divided
3 T whole wheat flour (original called for all-purpose)
1 cup coarsely chopped cremini or white mushrooms
1 small onion, cut into very thin wedges (original called for 1/4 cup finely chopped onion)
2 T freshly chopped chives
1/2 cup shredded extra-sharp Cheddar cheese

1. Position rack in lower third of oven; preheat oven to 450 deg.

2. Combine potatoes, 2 tsp oil and 1/4 tsp each salt and pepper in a large bowl; toss to coat. Spread evenly on a rimmed baking sheet. Roast, stirring once or twice, until the potatoes are tender and browned, 20 to 25 min.

3. Whisk 1/2 cup broth and flour in a small bowl; set aside.

4. Heat the remaining 3 tsp oil in a medium saucepan over medium heat. Add mushrooms and onion and cook, stirring often, until beginning to brown, 5 to 7 min. Add the remaining 1 cup broth; bring to a simmer. Cook until reduced by about half, 8 to 10 min.

5. Add the reserved flour and broth mixture; cook, stirring constantly, until smooth and thickened, 1 to 3 min. Stir in chives and the remaining salt and pepper; keep warm on low heat.

6. When the potatoes are done, push them together in the center of the pan and sprinkle with cheese. Return to the oven; bake until the cheese is melted, about 5 minutes more. Serve the potatoes topped with the gravy.

Makes 4 servings

Per Serving: 274 calories, 11 g fat, 17 mg cholesterol, 36 g carbohydrate, 0 g added sugars, 9 g protein, 4 g fiber, 489 mg sodium, 920 mg potassium