Crispy Smothered Fries Recipe

Prep potatoes

Peel (optional) and cut russet potatoes into 1/3- to 1/2-inch fries. Rinse in cold water until water runs clear to remove excess starch.

Soak cut fries in cold water for at least 30 minutes, ideally 1 hour. This firms them and removes more starch for crispiness.

Drain fries and pat completely dry with clean kitchen towels or paper towels. Dry fries thoroughly to avoid oil splatter and to ensure crisping.

Toss dried fries with cornstarch, 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder in a large bowl until evenly coated.

Heat vegetable oil in a deep heavy pot or Dutch oven to 325°F (160°C). Use enough oil to fully submerge fries (about 4–6 cups). Use a thermometer.

Blanch fries in batches for 4–5 minutes until they are softened but not colored. Remove with a slotted spoon to a wire rack or paper towel-lined sheet to drain.

Increase oil temperature to 375°F (190°C). Fry blanched fries again in batches for 2–3 minutes until golden-brown and crisp. Drain on a wire rack; sprinkle a little extra salt immediately to taste.

While fries are blanching or just after, prepare the white bacon smothering sauce. In a large skillet over medium heat, add diced white bacon and cook until fat renders and pieces are crisp on the edges, about 6–8 minutes. Remove most of the rendered fat, leaving about 1 tablespoon in the pan.

Add 1 tablespoon unsalted butter to the skillet with the reserved fat, then add the finely chopped onion. Sauté until translucent and beginning to brown, about 4–5 minutes.

Stir in minced garlic and cook 30 seconds until fragrant.

Sprinkle 1 tablespoon all-purpose flour over the onion-bacon mixture and stir to coat; cook 1–2 minutes to remove raw flour taste.

Slowly whisk in 1 cup whole milk and 1 cup chicken stock until smooth. Bring to a gentle simmer, stirring so the sauce thickens, about 3–5 minutes.

Reduce heat to low and whisk in 2 ounces softened cream cheese until fully incorporated for creaminess.

Stir in 1 cup grated sharp cheddar, 2 tablespoons creme fraiche (or sour cream), and the cooked bacon pieces. Heat gently until cheese melts, stirring so the sauce is smooth. If sauce is too thick, add up to 2 tablespoons more milk or stock to reach desired consistency.

Season the sauce with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon fresh thyme leaves (if using). Taste and adjust seasoning or add a small dash of hot sauce for brightness if desired.

Arrange the hot crispy fries on a large platter or divide among 4 plates (serving as indicated).

Pour the hot white bacon cheese sauce evenly over the fries, allowing it to smother the fries.

If using, sprinkle 1/2 cup shredded mozzarella over the top and place under a broiler for 1–2 minutes just until the mozzarella melts and bubbles (watch carefully), or simply let the hot sauce melt it.

Garnish with 2 tablespoons chopped chives or scallions and a drizzle of hot sauce to taste.

Serve immediately while fries are crisp and sauce is hot.