Hand-cut Smothered Fries Recipe

Prepare potatoes

Wash and scrub the potatoes. Using a sharp chef's knife, cut each potato into 1/3-inch thick sticks (hand-cut fries). As you cut, place fries in a large bowl of cold water to remove surface starch.

Rinse and dry

Soak the cut fries in cold water for 20 minutes (or up to 1 hour). Drain and rinse under cold water until water runs clear. Pat the fries completely dry with clean kitchen towels or paper towels.

Coat fries

Toss the dried fries in a large bowl with the cornstarch, 1 tablespoon kosher salt, and 1 teaspoon black pepper until evenly coated. The cornstarch helps achieve a crisp exterior.

Fry (first fry)

Heat oil in a deep fryer or heavy-bottomed pot to 300°F (150°C). Fry the fries in batches, being careful not to overcrowd, for 4–5 minutes until soft but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels.

Fry (finish)

Increase oil temperature to 375°F (190°C). Fry the par-cooked fries in batches for 2–3 minutes until golden brown and crisp. Drain on a rack or paper towels and immediately season lightly with a pinch of salt to taste.

Cook bacon

While the fries are finishing, cook the applewood smoked bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning as needed. Transfer to a paper towel-lined plate and roughly chop into 1/2-inch pieces. Reserve 1 tablespoon bacon fat in the skillet (discard excess) and melt 1 tablespoon unsalted butter in the skillet with the fat.

Assemble and melt cheese

Place the hot fries in an ovenproof serving pan or sheet pan in a single layer or slightly piled. Scatter chopped bacon evenly over the fries. Mix shredded mozzarella and cheddar then sprinkle the cheese blend over the fries and bacon. Put the pan under a broiler or in a 425°F (220°C) oven for 3–5 minutes until the cheese is fully melted and bubbling—watch closely to avoid burning.

Finish

Remove from oven, dot with the reserved butter/bacon fat mixture if desired for extra gloss, and garnish with thinly sliced green onions. Serve immediately so cheese stays melty.

Mix base

In a bowl, whisk together 1 cup mayonnaise and 1/2 cup sour cream until smooth.

Add buttermilk and seasonings

Stir in 1/2 cup buttermilk to reach a dip consistency. Add 2 tablespoons finely chopped parsley, 1 tablespoon chopped chives, 1/2 teaspoon dried dill, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon lemon juice, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Mix until evenly combined.

Chill and adjust

Taste the ranch and adjust seasoning if needed (more lemon for tang, more buttermilk for thinner consistency, or more salt/pepper). Chill in the refrigerator for at least 15 minutes to let flavors meld before serving alongside the fries.