These have become our go to for fries. It works fantastically with a wide variety of potatoes Super crispy with a great smokey bacon taste. YUM!
4 potatoes....white flesh sweet, orange flesh sweet, idaho, russet, yukon gold....any type you like!
2-3 TB bacon grease (I used Hormel Black Label Cherrywood Smoked Bacon)
Seasonings to taste:
Our favorite is garlic powder, black pepper, crushed red pepper, a touch of sea salt and a little smoked paprika
Slice (and peel if desired) your potatoes into french fry sized slices (thicker or thinner to your preference) and soak in cold water for at least 30 minutes, drain and rinse well. (you can soak them for longer, the longer the better in my opinion to remove as much starch as you can, just change out the water every hour or so.)
Pour your drained potato slices into a large pot, cover with cold water and put it over high heat. Bring to a boil, reduce heat to a gentle boil and cook 5 minutes or so, until just BARELY fork tender.
Drain, pat dry with paper towels and allow to air dry for 15 minutes.
Preheat oven to 425
Toss fries with bacon grease (heated slightly so it is melted) and season to taste.
Pour into a single layer on a rimmed baking sheet and bake for 30-45 minutes until evenly browned and crispy.
Great plain, with your favorite dip or for even more intense bacon-y goodness top with some shredded cheddar and some diced up bacon, place under a broiler to melt the cheese then add a sprinkle of green onions!
Of course this is an excellent recipe for "regular" fries too....just use 2-3 TB of your favorite oil in place of the bacon grease