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Oh me. There are few things as dangerous as a plate of bacon and blue cheese fries. If there was ever anything that made my self-control go completely out the window, this is it. It all starts with perfectly crispy, delicious fries. Home made. Hot from the fryer. Then comes the blue cheese sauce. That delicious funky cheese flavor. Creamy with hints of garlic and shallot. Delicious. And finally, bacon. Crispy, smoky, perfectly cooked bacon. These are the fries that dreams are made of.
When I’m cooking these bacon and blue cheese fries for a crowd, I pull out my big deep fryer. But when it’s just the two of us, I turn on my Fry Daddy deep fryer. It’s the perfect size for both of us. It bakes everything perfectly. And as an added bonus, it doesn’t use much oil, which saves me money.
If you prefer not to make fries from scratch, you can also use frozen fries. Simply fry the fries according to the instructions on the package, making sure they are nice and crispy. While they are baking, make the sauce and cook the bacon. Serve warm from the oven.
These fries were the perfect side dish for me pub sauce smash burgers.
Bacon and blue cheese fries
There are few things as dangerous as a plate of bacon and blue cheese fries.
For the blue cheese frying sauce
- 1 tablespoon unsalted butter
- ¼ cup shallot cut into small cubes
- 2 clove garlic cut in pieces
- 1 cup blue cheese crumbled
- ½ cup milk
- 1 teaspoon freshly ground black pepper
For the blue cheese sauce (make first and keep warm while making the fries)
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Add butter to a small skillet over medium heat.
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Add shallot and garlic. Cook for 4-5 minutes or until just starting to soften.
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Add the cheese, milk and pepper.
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While stirring constantly, increase the heat to medium-high and let the mixture come to a boil. The cheese should be melted and the sauce starting to thicken.
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Remove from heat and cover until ready to use.
For the fries
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Fill a large bowl with cold water.
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Cut the potatoes into thin sticks of 1/8″-1/4″. Try to keep them the same thickness.
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Place the fries in the water. Add more water if necessary to keep them completely submerged.
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Add the oil to the fryer and connect it according to the manufacturer’s instructions.
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Drain the fries. Top up with more cold water. Stir the potatoes. Repeat this step (drain, refill) until the water is no longer cloudy. This usually only takes me twice.
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Drain the potatoes well and place them on a large tea towel. Pat dry. Make sure you get them dry or they will splatter when you add them to the hot oil.
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If necessary, fry the potatoes in batches until they just begin to brown lightly. You don’t cook them completely yet, you don’t want them to be golden brown yet. Do not overfill the fryer.
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Remove the fries from the fryer using the slotted spoon supplied with the appliance. Place on a rack over a baking tray to drain. Distribute them evenly.
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Let the fries cool to room temperature, about 10 minutes.
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Working in batches if necessary, return the fries to the fryer and finish cooking. You want them to be nice and light golden brown. I have found that you can fill the fryer a little more than normal for this step. The fries are mostly done, you’re just frying them and giving them some color, so adding a little extra potatoes won’t hurt. Just don’t overfill the fryer.
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Remove the fries to the rack again to drain. Season well with salt and pepper. I prefer to transfer the fries from the rack to a large bowl, sprinkle them with the spices, and stir to season evenly.
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Place the fries in a serving bowl, brush with the cheese sauce and sprinkle with the bacon.
Calories: 390kcal | Carbohydrates: 39G | Egg white: 15G | Fat: 20G | Saturated fat: 11G | Polyunsaturated fat: 2G | Monounsaturated fat: 6G | Trans fat: 0.1G | Cholesterol: 47mg | Sodium: 521mg | Potassium: 990mg | Fiber: 3G | Sugar: 4G | Vitamin A: 403IU | Vitamin C: 12mg | Calcium: 250mg | Iron: 2mg
Nutritional values are approximate.
