Try this irresistible spin on classic poutine.
6 Yukon Gold potatoes, cut into thick fries
1/4 cup extra-virgin olive oil
1 teaspoon garlic powder, or more to taste
1 teaspoon salt, or more to taste
1 teaspoon ground black pepper, or more to taste
1 lb cooked lobster
2 cups grated Romano cheese
3 tablespoons unsalted butter
3 tablespoons flour
2 cups whole milk, heated
Salt & pepper, to taste
1 teaspoon saffron
Chives, for garnishing
To make the fries:
Preheat oven to 425°F. Spray a lined baking sheet with cooking spray until evenly coated.
Place sliced potatoes in a colander and set aside for 30 minutes or until liquid is released from potatoes. Drain liquid and dry potatoes well.
Mix potato slices, olive oil, garlic powder, salt, and black pepper until evenly coated. Spread coated potato slices in a single layer on the prepared baking sheet.
Bake in preheated oven for 20 minutes; flip fries over and continue baking until crispy and golden brown, about 20 more minutes.
To make the sauce:
Melt butter in a saucepan over medium heat.
Whisk in flour and cook, stirring until blended, for 1 minute or until mixture is light golden. Gradually add milk, whisking constantly. Continue to whisk until the sauce is smooth and slightly thickened, about 5 to 7 minutes.
Add salt, pepper, and saffron and stir.
Raise the heat and simmer for a few minutes. If needed, season with salt and pepper to taste. Set aside until ready to use.
To assemble poutine:
Place fries at the bottom of pan and top with cooked lobster meat.
Sprinkle cheese over fries and lobster meat, then pour béchamel sauce over fries and lobster. Garnish with chives.