Better-For-You Poutine

• 875 g baking potatoes such as Russet
• 2 ActiFry spoons vegetable oil, divided
• 1/2 tsp each salt and pepper (approx.)
• 1/2 ActiFry spoons plain flour
• 375 ml (12 fl oz) beef broth
• Dash Worcestershire sauce
• 1/2 tsp each salt and pepper (approx.)
• 250 ml cubed part-skim mozzarella cheese

Scrub the potatoes and cut (unpeeled) into chips of equal thickness, each about 1 cm thick in diameter. Rinse chips thoroughly in water; drain well. Use a clean kitchen towel to thoroughly dry the fries.

Place the fries in the ActiFry pan. Drizzle evenly with half the oil.

Cook for 40 minutes, or until the chips are crisp, golden and cooked through.

Season with half of the salt and pepper (adjust to taste)

Meanwhile, heat the remaining oil in a small saucepan set over medium heat.

Add the flour and cook, stirring for 1 minute or until flour is lightly browned.

Whisk in the broth and Worcestershire sauce. Bring to a boil. Cook, stirring often, for 5 minutes or until thickened. Season with remaining salt and pepper (adjust to taste).

Divide the chips between 4 serving plates. Top each serving with an equal amount of cheese. Drizzle with hot gravy to melt cheese.