Poutines for Passover and Beyond



a dish of French fries topped with cheese curds and gravy.

A full on dish with fries as the main character? So my style. The above is the basic definition of a poutine, how it was invented. 

Like so many other things in the world, we can open up this Canadian dish for interpretation. I’ve seen shredded brisket poutine, veggie based poutine, extra creamy mac and cheese poutine, there is so much potential here to explore. To me this is the essence of comfort food, and something I am always down for. I love to go crazy with poutines on Passover as potatoes are a given, but can get boring if not changed up. These poutines, or passover poutines, never get boring because you can change it up every time!

Let’s get creative!

Switch up the base or the toppings but keep the general idea as you make yourself a bowl of poutine. Add a protein on top and you’ve got yourself a fun dinner, just like that. 

 You can make your poutine healthy, hearty, soulful, passover friendly, whatever you choose the options are endless. 

Here is an example of my interpreted poutine, totally kosher for passover! 

poutine, potatoes dinner, brunch, recipe, meal ideas


2 pounds russet potatoes scrubbed

1 red bell pepper

1/4 red onion

1 small cucumber

Crumbled feta

Kalamata Olives

Chopped Cilantro


Scallion Dipping Sauce Ingredients:

2 cups greek yogurt

2 teaspoons minced garlic

8 scallions, sliced

8 mint leaves, finely chopped

1 lemon, juiced

1/4 cup almond milk or milk of choice



To make the potatoes: Preheat the oven to 400 degrees Fahrenheit. Slice the potatoes into wedges lengthwise and place on a baking sheet. Toss with the olive oil and a pinch of salt and pepper. Spread the wedges evenly over the pan and bake for 25-30 minutes or until cooked through and crispy. Broil for 2-3 minutes at the end for added crisp.

For the veggies: Finely dice all of the vegetables. Set aside.

To make the scallion dipping sauce: Whisk together all of the ingredients into a bowl.

To assemble: Pour the chopped veggies over the fries evenly, followed with a generous sprinkle of feta cheese, kalamata olives, and chopped cilantro. Drizzle the scallion dipping sauce on top or serve on the side.

Let’s take a look at some alternate bases:

Roasted Glazed Carrots

Zucchini Fries

Spiced Sweet Potatoes

Crispy Green Bean Fries 

Cheesy Broccoli Potato Nuggets

Cheesy Hash Brown Breakfast Casserole

Creamy for days:

Homemade Ranch

Creamy Polenta

Teriyaki Short Ribs

Vegan Sloppy Joes

Chicken Tagine

Cauliflower Mac and Cheese

Creamy Cashew Sauce

Great toppings:

Shallot Agrodolce

Caramelized Onion Dip

Roasted Brussels sprouts with Dates

Collard Greens

Roasted Red pepper Alfredo Sauce

Mushroom Tofu Larb

Load up those fries with as much as you can and you’ll get a full meal in one! I would love to see your version of poutine. Are you making them for passover? Share them with me and the rest of the Prep + Rally fam by tagging @prepandrally!