If perfection was a dish, this Southern spin on a Canadian classic would be it.
Makes 6 to 8 servings
- 3 pounds russet potatoes, peeled and cut into ¼-inch fries
- 6 slices bacon, chopped
- ¼ cup all-purpose flour
- ¾ teaspoon kosher salt, divided
- ¼ teaspoon ground black pepper
- 2 cups beef broth
- 2 sprigs fresh thyme
- Vegetable oil, for frying
- Garnish: prepared cheese curds,chopped fresh parsley
- In a large bowl, cover cut potatoes with cold water. Let soak for at least 30 minutes. Drain, and pat dry.
- In a large cast-iron skillet, cook bacon over medium-high heat until crisp, about 8 minutes. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in skillet.
- Reduce heat to medium. Add flour, ¼ teaspoon salt, and pepper. Cook, whisking constantly, until smooth, about 5 minutes. Gradually add broth, whisking until smooth. Add thyme; cook, stirring frequently, until thickened, about 10 minutes. Remove and discard thyme. Set gravy aside for garnish.
- In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 325°.
- Fry potatoes in batches until lightly golden brown, 3 to 4 minutes. Remove from oil, and let drain on paper towels. Increase oil temperature to 375°. Fry potatoes in batches until golden brown and crispy, 2 to 3 minutes. Remove from oil, and let drain on paper towels. Place fries in a large bowl, and toss to coat with remaining ½ teaspoon salt. Garnish with bacon, reserved gravy, cheese curds, and parsley, if desired.