For a French fries lover, anything better than fries is cheese fries and adding bacon will enhance the taste of a dish. To make this recipe delicious, selecting a good cheese is very crucial. Burger Cheese in Australia is quite famous, and it’s also the best cheese for burgers and fries. So, I usually prefer them.
Cheese and bacon act as a compliment, but the main ingredients for this recipe are Fries. Making fires might sound very easy, but when it comes to crispy and tasty fries, most of the people struggles.
Let me share you my recipe for making perfect homemade French fries so that next time your fries will be crispiest and tasty.
Let me tell you my secret before sharing a complete recipe. The secret behind crispy French fires is double frying it, first fry them in a lower temperature, then drained and let the fries to cool before dipping into hotter oil to crisp them up to golden perfection.
Potatoes 1 pound
Vegetable oil ½ liters
Bacon 3 slices
Cheese 1 cup
Green onions ½ cup
Salt to taste
- First thing first, let’s start with washing the potatoes.
- Cut the potatoes identical in size.
- Now, soak the potato slices in cold water for at least 20 minutes.
- Drain the soaked potato slices and pat them dry with paper towels. The drier, the better.
- Fry the slices for about 5 minutes in low temperature (325F) till it gets cooked, but still as pale as they were before frying.
- Lift the fries out of the oil and drain them for at least 30 mins on a cooling rack or a layer of paper towels. You can even leave them for hours.
(You can prepare the fries till this step and store ahead a day of serving them.)
- Heat the oil up to 350F-375F. Add the fries and fry until it turns golden brown.
- Lift the fries out of the oil and drain them on layers of paper towels. Season it with some sea salt.
- Cook the bacon slices over medium-high heat in a skillet, occasionally turning, until it’s evenly browned
- Drain the excess oil from bacon slices on paper towels
- Collect all the fries on a large bowl and sprinkle with cheese, crumbled the bacon and green onions.
(If it’s not cheesy enough, pour in some cheese sauce in your fries. I often use the Anita Cheese Sauce from Pure Dairy, commonly known as Nacho cheese sauce in Australia.)
- About peeling the potatoes, it’s up to you. The essential thing is the shape of fries.
- Soaking the potatoes in cold water will help to gets rid of excess starch, which makes fries fluffier and crisper.
- Before deep frying, test the oil by dropping a slice of potatoes. If the oil sputters and sizzles aggressively, bring the temperature down until you get an active yet steady sizzle.
Your bacon cheese fries are ready to go. Even if you mess up with the process, I’m pretty sure you will end up with some delicious fries. And don’t limit it with cheese, you can add some more topping you like on your fries.
About the Author:
Rosemary Kobe is a homemaker who loves to play with her two little twin-toddlers at her homes in Sydney & Melbourne. She is one of the greatest foodies in Australia experimenting with a lot of dishes at home and occasionally heads out in search for best burgers in gold coast. If you know one – let her know in the comments below or mail me at [firstname.lastname@example.org]