Isabelle Boucher

Maple Peanut Butter Poutine

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Poutine may very well be Canada’s unofficial dish. Originally concocted in a Quebec greasy spoon in the 1950s, the now-legendary combination of crisp French fries topped with cheese curds has found its way onto menus coast to coast, from fast food joints to high end restaurants.

There are even restaurants with an all-poutine menu that serve up endless variations on the theme, including some rather intriguing multicultural variations like Greek, Italian and Butter Chicken.

This version travels all the way to Southeast Asia for its inspiration, by pairing fries and cheese curds with a rich satay sauce featuring Mighty Maple peanut butter. (I couldn’t resist… Canadians and maple syrup have something of a history, after all.)

Prep time: 1 hour
Cook Time: 30 minutes
Total time: 1 hour and 30 minutes
Yield: 6 servings

Maple Peanut Butter Poutine


Ingredients shallot oil curry paste coconut milk peanut butter fish sauce sugar Mighty Maple chicken broth

For the French fries

4 large baking potatoes, washed and scrubbed
Vegetable oil (for frying)
Salt (for seasoning)

For the satay sauce

1 shallot, finely minced
1 tablespoon canola oil
2 tablespoons yellow curry paste
1 cup coconut milk
1/2 cup Mighty Maple peanut butter
1 teaspoon fish sauce
2 tablespoons brown sugar
1 lime, zest and juice
1/4 cup chicken broth


1 1/2 cups fresh cheese curds
2 tablespoons finely chopped cilantro


Prepare the Fries

1. Cut the potatoes lengthwise into ¼” slices, then cut each slice into ¼” sticks. Transfer to a large bowl of ice water to soak for at least one hour, or up to 8 hours.

Cut the potatoes lengthwise into

2. When almost ready to serve, heat oil to 325°F in a large pot set over medium-high heat (or in a countertop deep fryer).

3. Using paper towels, pat the potatoes completely dry (make sure to be very thorough – wet potatoes equals splatter). Working in small batches, fry the potatoes for 3-4 minutes, or until lightly browned and still very soft. Remove from oil and transfer to a baking sheet lined with paper towel to drain.

4. Increase the oil temperature to 375°F. Still working in batches, return the fries to the fryer for 3-4 minutes longer, or until crispy and golden brown. Remove and set on a fresh layer of paper towels to drain. Sprinkle the fries generously with salt as they come out of the fryer.

Sprinkle the fries generously with salt as they come out of the fryer.

5. Transfer to a 250° F oven to keep warm while you prepare the satay sauce.

Prepare the Sauce

1. In a medium heavy-bottomed saucepan set over medium high heat, sauté the shallots in oil for 3-5 minutes, or until translucent and soft. Stir in curry paste and continue cooking for 1 minute, or until fragrant.

2. Whisk in the remaining sauce ingredients. Reduce heat to medium, and bring to a simmer, whisking constantly. Let simmer for 3-5 minutes, continuing to whisk to ensure the sauce doesn’t stick to the bottom of the pot, until the sauce is smooth and thick. (The sauce should be thick, yet pourable – if it looks too thick, whisk in more chicken broth, a few spoonfuls at a time, until it loosens up.)

Let simmer for 3-5 minutes, continuing to whisk to ensure the sauce doesn't stick to the bottom of the pot, until the sauce is smooth and thick.

Assemble the Poutines

Divide the fries between six large bowls. Top each one with ¼ cup of cheese curds, then pour a generous amount of satay sauce over top. Garnish with a sprinkling of cilantro, then serve immediately.

Top each one with ¼ cup of cheese curds, then pour a generous amount of satay sauce over top. Garnish with a sprinkling of cilantro, then serve immediately.

Maple Peanut Butter Poutine


What else would you top Isabelle’s satay sauce with?

Leave a comment below with your answer to enter for a chance at winning a jar of Mighty Maple, the peanut butter used in this recipe.


– The giveaway is open to USA residents only and will run until Monday, July 1 2013 at 11:59 PM EST.
– One entry per person.
– Winner(s) will be generated via a random number generator and notified via the contact email provided on the comment form.
– Winner(s) will have until 07/04/13 to claim their prize or we will choose another winner.
– Winner will win one 16oz jar of Mighty Maple. Product will be shipped by Peanut Butter & Co.
– No purchase necessary. Void where prohibited by law. Must be 18 years of age to enter. See Official Giveaway Rules.

Maple Peanut Butter Poutine, 8.5 out of 10 based on 2 ratings

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50 Responses to Maple Peanut Butter Poutine

  1. Jessica says:

    I’d put it on sauteed greens. Some spinach and kale maybe, and add some bacon (it would go nice with the maple!)

  2. kelly @ kellybakes says:

    Oh Miss Isabelle, this is just unbelievable. It’s so many things I love all in one dish–fries, maple, peanut butter, POUTINE, Canada. Yes to all of it. The only thing I’d add would be some bacon, because what isn’t better with bacon?

  3. Jessica says:

    Chicken burgers or pasta with roasted sweet potato!

  4. Rachel Byrne says:

    It would taste delicious on grilled chicken or pork chops!

  5. Krissy @ Shiawase Life says:

    WOW! That looks incredible! I think it’d also be good on rice noodles, or a turkey burger

  6. Hope says:

    I would try it on top of a stack of pancakes.

  7. Brittany @ Barr & Table says:

    I would definitely try this sauce with roasted root vegetables.. sweet potato, butternut squash, kabocha squash, parsnips.. yum!

  8. Carol S says:

    Grilled chicken

  9. Claudia says:

    This is not something I’d normally eat, but I think this sauce would be kind of amazing on chicken and waffles, instead of southern-style gravy!

  10. Kristin Troska says:

    Yummy on Broccoli!

  11. Kailin @ Logs and Thoughts says:

    Sounds like it’d be tasty on some grilled chicken as well. Especially if the cheese curds stay with the sauce 🙂

  12. Lacey Gross says:

    chicken and veggie skewers

  13. Seren Melissa says:

    I’d top the sauce with chopped scallions and crumbled bacon!

  14. tina page says:

    oh my word. that looks so good! u would pair it with lettuce wraps or chicken fingers.

  15. jennifer wexler says:

    this might taste good over a salad

  16. Susan Christy says:

    Pasta or chicken.

  17. katherine d says:

    I’d put this sauce on eggs!

  18. Natalie J Vandenberghe says:

    I think Isabelle’s satay sauce would be good with spinach & bacon or sweet potato fries. Mouth watering already 😉

  19. christine connallon says:

    I’d love to try it on pasta!

  20. sally says:

    definately would add some walnuts toasted on top.

  21. Azar Attura says:

    I would use SWEET Potato fries with this.


    WE ever get around to doing this some day. it will be a Blessing in the skies.

  23. Lucika Sky says:

    I would definitely put this on baked potatoes, or other roasted veggies. Chicken would probably work well with it, and I would probably even add some peanuts or cashews into the sauce to top off the chicken. I wonder if it would be any good with a stir fry? Also thinking pork chops…so many things!

  24. Sarah says:

    I’d try this poutine recipe using sweet potatoes instead of regular baking potatoe. I like to make stirfry with all my leftover veggies, brown rice and a scrambled egg…this sauce would go perfectly with it!

  25. Raymond says:

    A baked sweet potato sprinkled with cinnamon and chopped dates!

  26. Meaghan N says:

    Maybe some sweet potato fries.. they’re my favorite!

  27. Erin R. says:

    Whoa! Awesome idea! I’d put it on a pizza with some matchstick carrots, chicken and cilantro.

  28. Kelli says:

    I’d try it with Okinawan sweet potatoes.

  29. megan says:

    I would put this as my sauce on my cafeYumm bowl!

  30. tara pittman says:

    It would be great on tofu

  31. Amy P says:

    I think it would be good on burgers!

  32. Georgiana says:

    On top of grilled chicken at my 4th of July BBQ celebration! Yummy!

  33. Melanie says:

    Oh my goodness! I’m a Québecoise studying in Boston and I am really craving this poutine right now! I would have to try topping this with lobster à la Chuck Hughes 🙂

  34. Sara says:

    I would add some crunch with chopped pistachios.

  35. nik says:

    I’d make it with veg broth, leave out the fish sauce and use it on a vegan chickpea burger…yumza!

  36. Renata S says:

    Nice on breakfast pancakes too! 🙂

  37. bridget says:

    poured over twice baked potatoes or half of an avocado 🙂

  38. Karen Beckett says:

    I think it would be really good on a nice big fried ham steak and a side of home fries! Served with cole slaw and a fresh bisquit. Oh, I’m getting hungry!!! 🙂

  39. beth says:

    grilled chicken in a pita

  40. Amanda J says:

    I would like it on some grilled chicken and red pepper skewers.

  41. Scott Elliston says:

    I would use that in the meat for hamburgers. Might be good to add some raw bacon to the mix as well. I would even use it as a dipping sauce for tater tots, or chips, or veggies. I would use it on a grilled ham and cheese too.

  42. ZULA PRESSEY says:


  43. Beth says:

    Chicken & Rice

  44. Jane Leffel says:

    Sounds good on the French fries to me.

  45. Lea says:

    I would top it with some chopped nuts to add some crunch and texture.

  46. Keira Flanagan says:

    I would candy some bacon, chop it up into bits, and sprinkle it ontop of the sauce

  47. Betty says:

    this dish looks soooo good and I’m a huge french fries fan! will definitely try this recipe with that yummy sauce!

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Maple Peanut Butter Poutine