So lets talk sinful today shall we? And what could be more sinful than fried potatoes, melted cheese and bacon? Not much I dare say!
Cheese fries and Potato Skins are some of Jamison’s all time favorites so every one in a while, and in this case it was his birthday earlier this month, I pull out all the stops and make something along these lines. Usually it is more likely to be Potato Skins, but this time I wanted to try to make cheese fries since I never have and I have to say I was very pleased! These fries were just to die for! (Possibly quite literally given all that cholesterol! ;0) These are definitely a sometimes food, but oh what a happy sometimes that is!
What You’ll Need:
4-6 russet potatoes, cut into curls (Note: I have a machine that does the curly cuts that Jamison’s Mom left with me when they were here for Alexis’ birthday. If you don’t have the ability to make curly cuts then you can simply cut the potato into regular fry pieces and fry them that way.)
1 to 1 1/2 cups of shredded Colby or Cheddar (Note: I used Colby.)
4-6 pieces of bacon, chopped or crumbled
A fryer and oil for frying (Note: If you don’t have a fryer you can simply heat oil on the stove top in a deep pot with a thermometer.) Ranch and or sour cream for dipping (optional)
Preheat oil to 375 F.
First cut your potatoes and put them in a container so they are readily available:
I like to use a glass bowl.
Once the oil is heated add the potatoes in small batches and fry until just soft and not browned:
This is also known as parboiling. Remove from the oil and drain on a plate or platter that is lined with a paper towel.
Preheat oven to 425 F.
Once all the potatoes are parboiled put them back in the fryer in small batches until they are browned. Remove them from the fryer and place on a plate or platter with a clean paper towel and let drain again. Sprinkle the fries with seasoned salt generously.
Once the are drained place them on a baking sheet that has been lined with a silicone baking sheet:
Be sure to spread them out a bit.
Next top with shredded cheese and bacon:
Place the baking sheet into the preheated oven and bake for 5-6 minutes until cheese is melted. Remove from oven and serve immediately.
Notes: You could do a mix of cheeses if you wanted. Monterrey Jack would be fabulous! As would some of the Mexican cheeses. You could also add some chopped scallions to them right before serving, but obviously that isn’t Jamison’s cup of tea.