Bacon and Blue Cheese French Fries

Oh me. There are few things as dangerous as a plate of bacon and blue cheese French fries. If ever there was something that causes my self-control to go totally out the window, this is it. It all starts with perfectly crispy, delicious French fries. Homemade. Hot out of the deep-fryer. Then comes the blue cheese sauce. That wonderful funky cheese flavor. Creamy with hints of garlic and shallot. Delicious. And finally, bacon. Crispy, smoky, perfectly-cooked bacon. These are the fries dreams are made of.

Bacon and Blue Cheese French Fries

Crazy Good Fries Like No Other

If I’m cooking these bacon and blue cheese French fries for a crowd, I’ll break out my big deep fryer. But, if it’s just the two of us, I’ll fire up my Fry Daddy fryer. It’s the perfect size for both of us. It fries everything perfectly. And as an added bonus, it doesn’t use a lot of oil, which saves me money.

If you’d rather not make fries from scratch, you can use frozen ones instead. Just bake the fries per the package instructions, making sure you get them good and crispy While they’re baking, make the sauce and cook the bacon. Serve hot-out-of-the-oven.

These fries were the perfect side dish for my pub sauce smash burgers.

Bacon and Blue Cheese French Fries
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5 from 1 vote

Bacon and Blue Cheese French Fries

There are few things as dangerous as a plate of bacon and blue cheese French fries.
Course Side Dish or Appetizer
Cuisine American
Keyword French fry
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4
Calories 390kcal

Ingredients

For the fries

For the blue cheese fry sauce

  • 1 tablespoon unsalted butter
  • ¼ cup shallot small diced
  • 2 cloves garlic diced
  • 1 cup blue cheese crumbled
  • ½ cup milk
  • 1 teaspoon fresh ground black pepper

Instructions

For the blue cheese sauce (make first and keep warm while making the fries)

  • Add butter to a small skillet over medium heat.
  • Add shallot and garlic. Saute for 4-5 minutes or until just starting to soften.
  • Add the cheese, milk and pepper.
  • Stirring constantly, raise the heat to medium-high and let the mixture get to a simmer. The cheese should be melted and the sauce will start to thicken.
  • Remove from heat and cover until ready to use.

For the fries

  • Fill a large bowl with cold water.
  • Slice the potatoes into thin, 1/8″-1/4″ sticks. Try to keep them the same thickness.
  • Place fries into the water. Add more water if needed to keep them full submerged.
  • Add the oil to the fryer and plug it in according to the manufacturer’s instructions.
  • Drain the fries. Refill with more cold water. Stir the potatoes. Repeat this step (draining, refilling) until the water is no longer cloudy. This usually just takes me two times.
  • Drain the potatoes well and transfer to a large kitchen towel. Pat dry. Make sure you get them dry or they will splatter when you add them to the hot oil.
  • Working in batches if needed, fry the potatoes until just starting to turn a light brown. You are not cooking them fully, you do not want them to be golden brown yet. Do not over-crowd the fryer.
  • Remove the fries from the fryer using the slotted spoon that comes with the unit. Place on a wire rack over a baking pan to drain. Spread them out evenly.
  • Let the fries cool to room temperature, about 10 minutes.
  • Working in batches if necessary, return the fries to the fryer and finish cooking them. You want them nice and lightly golden brown. I’ve found that you can actually crowd the fryer a little more than usual for this step. The fries are mostly cooked, you’re just crisping them up and giving them some color so a little extra potatoes in there isn’t going to hurt. Just don’t over-fill the fryer.
  • Remove the fries to the wire rack again to drain. Season well with salt and pepper. I prefer to transfer the fries from the rack to a large bowl, sprinkle them with the seasonings, and toss to season evenly.
  • Transfer the fries to a serving dish and top with the cheese sauce and sprinkle with the bacon.

Nutrition

Calories: 390kcal | Carbohydrates: 39g | Protein: 15g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 47mg | Sodium: 521mg | Potassium: 990mg | Fiber: 3g | Sugar: 4g | Vitamin A: 403IU | Vitamin C: 12mg | Calcium: 250mg | Iron: 2mg

Nutritional values are approximate.

Roasted Potatoes with Warm Blue Cheese Sauce

Somewhere, probably, there’s a rule written down that goes something like ‘don’t eat all of the warm blue cheese sauce before you serve the roasted potatoes’. If there is such a rule, I ignored it because the sauce is fantastic. And yeah, it really is great with roasted potatoes. Tender, buttery potatoes that have that slight skin ‘pop’ when you bite into them. Perfect.

Roasted Potatoes with Warm Blue Cheese Sauce

I sometimes find that too much fresh rosemary is a not a good thing. It can be a bit overwhelming. I totally did not find that to be the case with these roasted potatoes with warm blue cheese sauce. Not even at all. The amount of rosemary is spot-on, and I think the dish needed every bit of it. I would not cut back on it even though my first though was to do just that.

You can cook the potatoes on a grill instead of in the oven. Using a grilling basket such as the one below makes for easy cooking, easy cleanup, and helps make sure your potatoes are cooked nice and evenly.

The blue cheese sauce is great on other roasted vegetables too, like green beans, asparagus, you name it. And baked potatoes!

Roasted Potatoes with Warm Blue Cheese Sauce
Print Pin
5 from 1 vote

Roasted Potatoes with Warm Blue Cheese Sauce

Somewhere, probably, there’s a rule written down that goes something like ‘don’t eat all of the warm blue cheese sauce before you serve the roasted potatoes’. If there is such a rule, I ignored it because the sauce is fantastic.
Course Side
Cuisine American
Keyword blue cheese, roasted potatoes, sauce
Prep Time 15 minutes
Cook Time 45 minutes
Servings 8
Calories 374kcal

Ingredients

For the potatoes

For the blue cheese sauce

  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 teaspoons fresh rosemary finely chopped
  • ¼ teaspoon nutmeg grated
  • 2 cups whole milk warmed
  • 4 ounces blue cheese crumbled
  • 2 tablespoons green onion sliced thin

Instructions

For the potatoes

  • Preheat oven to 425 F.
  • For the potatoes: Preheat the oven to 425 degrees F.
  • Place potatoes into a large bowl. Toss with the olive oil, rosemary, lemon zest and juice and salt and pepper to taste.
  • Spread out onto a baking sheet and roast until tender, about 35 minutes, stirring once or twice. While the potatoes are roasting make the sauce (below).
  • Transfer potatoes to a large bowl or serving platter. Drizzle with the sauce. Garnish with the green onions, jalapeno, parsley and blue cheese crumbles.

For the blue cheese sauce

  • Melt butter in a medium saucepan over medium heat.
  • Whisk in the flour and continue whisking for 3 minutes or until the flour is cooked.
  • Add the rosemary and nutmeg.
  • Whisk in the milk. Reduce heat to low. Whisking occasionally, continue cooking until thickened, 5-10 minutes.
  • Remove from heat and stir in the blue cheese and green onions.

Nutrition

Calories: 374kcal | Carbohydrates: 27g | Protein: 9g | Fat: 26g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 333mg | Potassium: 672mg | Fiber: 3g | Sugar: 5g | Vitamin A: 782IU | Vitamin C: 37mg | Calcium: 208mg | Iron: 2mg

Nutritional values are approximate.