Ingredients:

  • 2 lbs (900g) Russet Potatoes
  • 2 Quarts (approx. 2 Litres) High Smoke Point Oil (e.g., Peanut, Canola, or Vegetable Oil)
  • 1 Tbsp (15g) Coarse Sea Salt
  • 1 tsp (5g) Black Pepper
  • 2 Tbsp (30g) Unsalted Butter
  • 2 Tbsp (15g) All-Purpose Flour
  • 5 Cups (350ml) Whole Milk, warmed slightly
  • 8 oz (225g) Sharp Aged Cheddar Cheese, grated fresh
  • 1/2 tsp (2.5g) Dijon Mustard
  • 1/4 tsp (1g) Smoked Paprika (optional)
  • Salt and White Pepper, to taste
  • 8 oz (225g) Smoked Streaky Bacon, diced
  • 1/2 Cup (120ml) Sour Cream or Crème Fraîche
  • 4 Medium Spring Onions (Scallions), finely sliced
  • A pinch of Fresh Parsley, chopped

Instructions:

  1. Cut the potatoes into even 1/4-inch (6mm) batons. Place the cut potatoes into a large bowl of cold water and soak for at least 30 minutes to remove excess starch. Drain the potatoes and pat them completely dry using a clean towel—this step is crucial for crispness.
  2. Heat the oil in a deep pot or fryer to 325°F (160°C). Working in small batches, gently drop the potatoes into the hot oil. Cook for 5–7 minutes until they are soft, pale yellow, and cooked through but not browned (the First Fry/Blanch).
  3. Remove the fries using a spider strainer and spread them out on a wire rack to cool and dry completely (about 10–15 minutes). Increase the oil temperature to 375°F (190°C).
  4. Return the blanched, rested fries to the hotter oil in small batches (the Second Fry). Fry for 2–4 minutes until deep golden brown and beautifully crisp. Remove and drain immediately on fresh paper towels. Season generously with salt and pepper while piping hot.
  5. In a separate skillet, sauté the diced bacon over medium heat until crispy. Drain off the fat and set the crispy bacon aside.
  6. Make the Roux: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute until it forms a smooth paste. Slowly whisk in the warmed milk, stirring constantly until the mixture thickens to coat the back of a spoon (about 3 minutes).
  7. Remove the pan from the heat. Stir in the grated sharp aged cheddar, Dijon mustard, and smoked paprika until the cheese is completely melted and the sauce is smooth and glossy. Season with salt and white pepper. Keep warm.
  8. Assembly: Transfer the seasoned fries to a heatproof serving dish. Drizzle about half of the warm cheddar sauce evenly over the fries. Scatter the crispy bacon over the top. Dollop the sour cream or crème fraîche, then garnish with the sliced spring onions and fresh parsley. Serve immediately.