These fries are a crave-worthy twist on classic poutine. Golden, crispy French fries are smothered in a rich, savory gravy-style sauce, then loaded with crumbled feta cheese and fiery hot peppers for that perfect hint of heat and tang. It’s salty, spicy, saucy, and totally over-the-top in the best way. Serve it in a big pile or in individual cups for a messy, mouthwatering dish that’s guaranteed to disappear at any party.

Serves 8

• oil, for frying
• 7 large potatoes, cut into fries, or 1 32-oz (910-g) bag frozen straight-cut fries
• 2 jalapeño peppers, sliced, or jarred banana peppers
• ¼ cup chopped jarred roasted red peppers
• 4 oz (110 g) crumbled feta cheese
• fresh parsley, for garnish

Mushrooms

• 1 Tbsp oil
• 8 oz (225 g) sliced baby bella mushrooms
• ¼ tsp salt
• ¼ tsp pepper

Creamy Onion Gravy

• 4 Tbsp oil
• 5 small onions, sliced in half-moons
• ½ cup flour
• ¾ cup heavy cream
• 2½ cups pareve chicken or beef broth
• 2 heaping tsp whipped cream cheese
• 2 tsp onion soup mix
• salt and pepper, to taste

Heat oil in a pan and fry the potatoes or frozen French fries until done.

To prepare mushrooms, heat oil in a small skillet and sear mushrooms. Add salt and pepper. Alternatively, toss mushrooms, oil, salt, and pepper in a bowl and place in the Betty Crocker. Cook until mushrooms are seared.

To prepare gravy, heat oil in a deep skillet or sauté pan and sauté onions until golden. Add flour to form a roux, then add heavy cream and broth and mix well while simmering. Add cream cheese, onion soup mix, salt, and pepper and simmer until creamy. Add more broth if the sauce is too thick.

If serving immediately, place French fries on a platter or in individual bowls and pour the gravy over it. Add mushrooms, peppers, and feta and garnish with parsley.

If preparing in advance, keep all components separate. Keep the sauce warm in a Sterno, making sure there’s enough water in the pan underneath so the sauce doesn’t burn. Add more broth to the sauce so it doesn’t get too thick.