Whiskey Sidewinder Fries Recipe

Cut each scrubbed russet potato into 1/4- to 1/3-inch thick fries. For best results, cut uniformly. Place cut fries in a large bowl of cold water and soak for 30 minutes to remove excess starch (or refrigerate up to 2 hours).

After soaking, drain and rinse the fries under cold water until water runs clear. Pat completely dry with kitchen towels — moisture will cause oil splatter and soggy fries.

Heat 1 cup oil in a heavy 10–12-inch skillet or a deep pot to 325°F (163°C). If you don't have a thermometer, heat until oil shimmers but is not smoking. Working in batches, fry the potatoes for 3–4 minutes until they are pale and just tender but not browned (blanch stage). Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool 10 minutes.

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches again for 2–3 minutes until golden and crisp. Drain on a rack or paper towels and immediately season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper (adjust to taste). Keep warm in a low oven (200°F/95°C) while you finish sauces.

In a skillet over medium heat, cook the 6 slices of thick-cut bacon until crisp, about 8–10 minutes, turning occasionally. Transfer bacon to paper towels to drain. Reserve 1 tablespoon of bacon fat in the skillet; discard excess fat (or save for other uses).

Once bacon has cooled a bit, crumble or chop it into small pieces and set aside 3/4 cup for topping; reserve remaining pieces for the sauce (about 2–3 tablespoons).

Add 1 tbsp unsalted butter to the skillet with the reserved bacon fat and warm over medium. Add the minced shallot and garlic and sauté until softened and fragrant, about 1–1.5 minutes.

Carefully add 3 tbsp bourbon (or whiskey) to the pan and, if comfortable, deglaze and flambé briefly (optional) or simmer for 30–45 seconds to reduce and cook off most alcohol. Stir in 1 tbsp brown sugar and 1 tsp apple cider vinegar. Simmer 1–2 minutes until a syrupy glaze forms. Add 1/2–3/4 cup of the crumbled bacon back into the sauce, stir to coat, and season with 1/4 tsp black pepper and hot sauce if using. Remove from heat and keep warm.

In a medium saucepan over medium-low heat, melt 2 tbsp unsalted butter. Whisk in 1 tbsp all-purpose flour and cook for 30–45 seconds to form a light roux, stirring constantly to avoid browning.

Gradually whisk in 1 cup whole milk until smooth. Continue to cook and whisk over medium-low heat until the mixture thickens slightly and coats the back of a spoon, about 2–3 minutes.

Lower heat to low. Add 1.5 cups shredded sharp cheddar and 1/2 cup Monterey Jack cheese in batches, stirring constantly until melted and smooth. If the queso is too thick, whisk in up to 2 tbsp additional milk or half-and-half to reach a pourable consistency.

Stir in the drained diced green chiles, 1/2 tsp smoked paprika, 1/4 tsp ground cumin, 1/4 tsp freshly ground black pepper, and 1/4 tsp kosher salt. Taste and adjust seasoning. Keep queso warm over the lowest heat or in a small thermal container.

In a bowl, whisk together 1/2 cup mayonnaise and 1/4 cup sour cream until smooth. Whisk in 2 tbsp buttermilk (or milk) to loosen the dressing to desired consistency.

Add 1 tbsp finely chopped chives, 1 tsp finely chopped parsley, 1/2 tsp dill pickle juice, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp dried dill, 1/4 tsp kosher salt and 1/4 tsp freshly ground black pepper. Stir to combine and taste; adjust salt, acid (pickle juice) or buttermilk for desired tang and thickness. Refrigerate until ready to use.

Plate the Fries

Arrange the hot, crispy fries on a large platter or individual plates in a single layer or slightly heaped.

Spoon the warm queso generously over the fries, allowing it to cascade and coat many of them.

Drizzle the whiskey-bacon sauce evenly over the queso-covered fries, making sure pieces of candied bacon and sauce are distributed.

Scatter the reserved 3/4 cup crumbled bacon over the top, followed by sliced green onions, chopped cilantro or parsley, and pickled jalapeños if using.

Finish with dollops or a drizzle of the Wayward Ranch around the platter or lightly over the fries for creamy tang. Serve immediately with lime wedges on the side for brightness.