Bacon Cheese Fries Recipe

Prep potatoes

Peel (optional) and cut the potatoes into 1/3–1/2-inch thick fries. Rinse the cut fries in cold water until the water runs clear to remove surface starch. Drain and transfer to a bowl of cold water and refrigerate for at least 30 minutes (or up to 2 hours).

Dry fries

Drain the chilled fries and lay them out on clean kitchen towels or paper towels. Pat completely dry — moisture will cause oil splatter and soggier fries.

First fry (blanch)

Heat 3–4 cups vegetable oil in a heavy-bottomed pot or deep fryer to 300°F (150°C). Working in batches, fry the potatoes for 4–5 minutes until they are cooked through but not colored; they should be soft and pale. Remove with a slotted spoon to a wire rack or paper towels to drain. Let rest 10 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden and crisp. Remove to a rack or paper towels and immediately season with 1 tablespoon kosher salt and 1/2 teaspoon black pepper while hot.

While potatoes rest during the blanch step, cook bacon. Chop bacon into 1/2-inch pieces. In a large skillet over medium heat, add 1 teaspoon olive oil (if bacon is lean) and the bacon pieces. Cook, stirring occasionally, until bacon is crisp and golden, 8–10 minutes. If using shallot, add minced shallot in the last 2 minutes of cooking to soften but not burn. Transfer bacon to paper towels to drain and reserve 3/4 cup of the crispy bits for topping. Leave any rendered bacon fat in the pan for a flavor boost (you can use 1 tablespoon if frying fries in a skillet or discard if you used deep fryer).

Make roux

In a medium saucepan over medium heat, melt 3 tablespoons unsalted butter. Add 3 tablespoons all-purpose flour and whisk continuously for 1.5–2 minutes to cook the raw flour taste, creating a blond roux but not letting it brown.

Add milk

Slowly whisk in 2 cups whole milk and 1/2 cup heavy cream in a steady stream to avoid lumps. Continue whisking and bring the mixture to a gentle simmer; cook 3–4 minutes until it thickens enough to coat the back of a spoon.

Finish sauce

Reduce heat to low. Remove saucepan from direct heat for 30 seconds, then gradually whisk in the grated cheddar (2 cups) and Monterey Jack (1 cup) until smooth and melted. Stir in 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon white or black pepper, 1/2 teaspoon salt, and 1/2 teaspoon hot sauce if using. Taste and adjust seasoning. If sauce is too thick, stir in 1–2 tablespoons milk to reach desired pourable consistency. Keep warm on the lowest heat or in a double boiler, stirring occasionally to prevent a skin from forming.

Transfer the hot fries to a large serving platter or divide among 4 plates (approximately 3 potatoes makes about 4 servings).

Pour the warm cheese sauce evenly over the fries, using as much as desired (reserve a little for anyone who wants extra).

Sprinkle the reserved crispy bacon bits (about 3/4 cup) evenly across the sauced fries, then add an extra 1/2 cup shredded cheddar if using so it melts slightly into the hot sauce.

Garnish with thinly sliced green onions and chopped parsley. Serve immediately while fries are hot and cheese sauce is gooey.

Optional: serve with hot sauce or ketchup on the side.