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I rendered the fat from a pack of bacon.
Recipe uses 2 tbsp, if you don’t have enough bacon fat, make up the difference with butter.
In a clean skillet (not the dirty one you might have just used for the bacon because you might end up with burnt bits) on medium-low, whisk in 2 tbsp flour. Cook until slightly brown.
Whisk in 1/2 cup of milk until smooth.
Add another 1/2 cup and whisk until smooth.
Add another 1 cup and whisk until smooth.
Increase the heat to medium, and bring to a boil, stirring often.
Reduce heat to low and simmer while stirring continuously until the sauce is thick enough to see the skillet when you stir.
Add any bacon bits you want, 1/2 cup is ideal, 1 cup of squeaky cheese curds, cook until they start to melt, 1/2 tsp salt and 1/4 tsp pepper. Smother the fries. Win!
French Fries
Ingredients
- 2 large Russet potatoes
- 4 cups vegetable oil for frying
- salt to taste
Instructions
- Clean (peeling is optional), and cut the potatoes into strips.
- Let soak in a large bowl of water for 30 minutes.
- Place on paper towels and pat completely dry.
- Bring oil to 275F
- Fry small batches for 3-5 minutes (depending on thickness), occasionally stirring and flipping. (Slotted spoon or something similar is required). Do not let them get to golden brown. A light shade with no browning is what we want.
- Transfer the potatoes to a paper towel-lined sheet. Cool in the refrigerator.
- Bring oil to 350F
- Fry a second time, until golden brown. Approx 3 minutes.
- Blot dry with paper towel, sprinkle salt and serve.