Prep the Fries: Preheat your oven to 425 degrees F (220 degrees C). Toss the potato fries with vegetable oil, salt, and pepper. Spread them out in a single layer on a baking sheet lined with parchment paper.
Bake in the preheated oven until the fries are golden and crispy, flipping halfway through, 25 to 30 minutes.
Roast the Garlic: Preheat the oven to 400 degrees F (200 degrees C).
Cut the top off the head of garlic, drizzle with olive oil, and wrap it in aluminum foil.
Roast until the garlic cloves are soft and golden, 30 to 35 minutes, .
Make the Roasted Garlic Cream Sauce: Squeeze the roasted garlic cloves into a small saucepan. Add heavy cream and heat over medium-low heat, stirring occasionally.
Once the cream is hot, whisk in the Parmesan cheese until smooth. Season with salt and pepper to taste. Keep warm.
Assemble the Poutine: Place the baked fries on a serving platter.
Drizzle the roasted garlic cream sauce generously over the fries.
Sprinkle the crumbled bacon, diced tomatoes, and chopped green onions over the top. Recipe excerpted from Route 66 Recipes: A Culinary Cruise Along the Mother Road , reprinted with permission from Arcadia Publishing.
