Classic Blt & Fries Recipe

Prepare bacon

Preheat oven to 400°F (200°C). Arrange bacon slices in a single layer on a wire rack set over a rimmed baking sheet (or directly on the sheet for chewier bacon). Bake 15–20 minutes, turning once if needed, until crisp to your liking. Remove bacon and transfer to a paper towel–lined plate to drain.

Prepare tomato and lettuce

While bacon cooks, wash and dry lettuce leaves thoroughly and set aside. Slice tomato into 1/4-inch thick slices. Lightly season tomato slices on both sides with about 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; set aside to rest briefly so juices form.

Toast bread

Butter one side of each bread slice lightly if using. Toast bread in a skillet over medium heat or under a broiler until golden and crisp, about 1–2 minutes per side in a skillet, watching carefully under broiler.

Assemble BLT

Spread mayonnaise evenly on the non-buttered sides of each toasted bread slice (about 1 tablespoon per slice total, 3 tbs for recipe). On two slices, layer lettuce leaves, then tomato slices (drain any excess juice), then 4 slices of cooked bacon per sandwich. Top with remaining bread slices, mayonnaise side down. Press gently, slice in half, and serve immediately.

Prepare potatoes

Peel potatoes if desired (skin left on is fine), then cut into 1/4–1/2 inch thick sticks for classic fries. Rinse cut potatoes under cold water to remove surface starch until water runs clear, about 1–2 minutes. Drain and pat very dry with clean kitchen towels or paper towels.

Optional cornstarch toss

In a bowl, toss dried potato sticks with 1 teaspoon cornstarch until lightly coated — this helps achieve extra crispiness. Do not overcoat.

Heat oil

In a heavy skillet or a deep pan, add about 1 cup vegetable oil (enough to come up ~1/2 inch in the pan) and heat over medium-high until shimmering and 350–375°F if using a thermometer. If you don't have a thermometer, test with a small piece of potato: it should sizzle steadily.

Cook fries

Working in a single layer and not overcrowding the pan, fry potato sticks in batches for 3–5 minutes per batch until golden and cooked through, turning occasionally. Transfer cooked fries to a paper towel–lined plate to drain. If you prefer extra-crispy fries, let the first fry cool 4–5 minutes and return fries to hot oil briefly (1–2 minutes) to double-fry until crisp.

Season

While still hot, season fries with 1 teaspoon salt and 1/4 teaspoon black pepper, toss to coat evenly, and serve immediately alongside the BLTs.