Bacon Cheese Fries With Garlic Aioli Recipe

If using fresh potatoes, peel (optional) and cut russets into 1/2-inch sticks. Rinse cut fries under cold water until water runs mostly clear to remove surface starch.

Soak the cut fries in a bowl of cold water for at least 30 minutes (or up to 2 hours) to draw out more starch for crisper fries. Drain and pat completely dry with clean kitchen towels or paper towels.

If using cornstarch: toss the dried fries in 1 tablespoon cornstarch until lightly coated. This helps extra crispness when frying.

In a heavy-bottomed pot or deep fryer, heat 1 cup neutral oil to 325°F (160°C) for the first blanch fry. If you don't have a thermometer, heat until oil shimmers but is not smoking.

Working in batches, fry the potatoes for 4–5 minutes until tender but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Let rest 5 minutes.

Increase oil temperature to 375°F (190°C) for the second fry. Fry the blanched fries again in batches for 2–3 minutes until golden brown and crisp. Remove and immediately season with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Keep warm in a low oven (200°F / 95°C) on a tray if needed.

While fries are soaking or during the second fry, preheat oven to 425°F (220°C) if you will finish on a sheet pan. Lay bacon slices on a rimmed baking sheet lined with foil or use a skillet. Cook bacon until crisp (about 12–18 minutes in oven, 6–8 minutes per side in skillet). Drain on paper towels and then crumble or chop into bite-size pieces.

Mix shredded cheddar and mozzarella together in a bowl. Reserve until fries are hot and ready.

Arrange hot fries on an oven-safe platter or baking sheet in a single layer or slightly piled. Scatter crumbled bacon evenly over the fries, then sprinkle the shredded cheese on top.

Place under a preheated broiler for 1–2 minutes or into the 425°F oven for 3–5 minutes, until cheese is fully melted and bubbling. Watch closely to prevent burning.

Remove from oven and sprinkle sliced green onions and chopped parsley over the melted cheese and bacon.

In a small bowl, combine 1/2 cup mayonnaise, 2 minced garlic cloves, 1 tsp lemon juice, 1/2 tsp Dijon mustard, 1/2 tsp olive oil, 1/4 tsp salt, and 1/4 tsp freshly ground black pepper.

Stir thoroughly until smooth. Taste and adjust seasoning — add more lemon for brightness, more salt if needed, or a pinch of sugar if you want to round the acidity. Refrigerate until ready to serve. Aioli can be made up to 24 hours ahead; bring to room temperature before serving if chilled.

Transfer the hot, cheese-topped fries to a serving platter if not already on one. Drizzle or dollop garlic aioli over the fries or serve on the side for dipping.

Serve immediately while fries are hot and cheese is melty. Garnish with any extra parsley or green onion if desired.