Snackers rejoice! We can’t possibly think of a better way to get your munch on. These crispy, homemade fries are double-fried and immaculately coated in a savory seasoning that you’ll be licking off your fingers. Oh, and it doesn’t stop there. They’re loaded up with melty cheese, crispy bacon, and a drizzle of zesty, tangy ranch dressing for bite after bite of snackin’ satisfaction. Yummy! These One-Pan Bacon Ranch Fries are the bomb!
Ingredients
- 2 quarts water, plus more, to taste
- 3 pounds russet potatoes, scrubbed clean
- 4 tablespoons distilled white vinegar
- 2 tablespoons kosher salt, plus more, to taste
- 2 quarts canola oil
- 2 teaspoons garlic powder
- 1 teaspoon chipotle powder
- 3 cups cheddar or Monterey Jack cheese, shredded
- 8 slices bacon, cooked crisp and torn into small pieces
- scallions, to taste, chopped, for garnish
- ranch, to taste, for serving
Directions
Step 1 –Add the extra water to a large bowl.
Step 2 –Peel and cut the potatoes into matchstick-sized fries, placing them into the bowl of the water to soak as you cut them to prevent them from browning.
Step 3 –In a large stock pot, add the fries, the vinegar, the remaining 2 quarts of the water, and 2 tablespoons of the salt and bring to a boil. Cook until the fries are tender but not falling apart, about 8 minutes.
Step 4 –Drain the water and spread the fries onto a paper-towel-lined baking sheet to dry, about 10 minutes.
Step 5 –In a large Dutch oven, heat the oil to 400 degrees F.
Step 6 –Add a handful of the fries at a time to the hot oil, ensuring the temperature stays above 350 degrees F, and cook, stirring occasionally with a mesh spider strainer, about 1 minute-1 minute 30 seconds.
Step 7 –Transfer the cooked fries to a clean paper-towel-lined baking sheet to drain. Repeat the cooking and draining process with the remaining fries, letting the oil return to 400 degrees F after each batch.
Step 8 –Let the fries cool to room temperature, about 30 minutes.
Step 9 –Heat the oil to 375 degrees F.
Step 10 –Repeat the frying process, in batches, until the fries are crisp and golden-brown, about 2-3 minutes.
Step 11 –Use a wire mesh strainer to transfer the fries to a paper-towel-lined bowl.
Step 12 –Immediately season the fries with the garlic powder, the chipotle powder, and the extra salt.
Step 13 –Transfer the seasoned fries to a sheet pan and sprinkle with the cheese and the bacon.
Step 14 –Bake the loaded fries until the cheese has melted, about 5-8 minutes.
Step 15 –Serve the fries garnished with the scallions and drizzled with the ranch.
