Inspiration comes from many places and this recipe is the result of several websites and emails…
Twice-fried french fries are The Man’s favorite. I rarely fix them because frying twice is a pain in the ass, but The Man is worth the trouble on occasion… well, more than on occasion… (making them is not difficult, it just takes extra time and generally I or The Man is not interested in waiting for the time to do the second fry.)
I recently bought a five pound bag of Ore-Ida frozen fries to use for making twice-fried french fries. Threw them in the freezer and promptly forgot they were there…
A few days ago I got an email from Mishima Reserve which included a recipe for their Steak Frites. The recipe called for twice-fried french fries and an interesting seasoning they called “Butcher’s Table Beef Fat Fries Seasoning“. I didn’t have the vinegar powder nor the nutritional yeast called for to make the seasoning… honest disclosure… I had never heard of either. I ordered both from amazon.com and when they arrived, I put them in the pantry… and promptly forgot they were there… (Along with many people in the world, I have a love-hate relationship with amazon, but let’s face it… you can get anything on amazon… while they continue their march to control the world and spy on everything we do or say… can you say Alexa???)
Yesterday, Cheese, Sex and Death sent her weekly email and it included a recipe for Cheesy Potato Tartilette. I guess third kick in the butt is the charm… as I sat reading the potato recipe, I thought about ways to adapt it to fit the ingredients I have in the kitchen and freezer.
Before I go any further, my good friend and meat smoker, Michael Vaughn, gave me some slices of bacon he had marinated in the Southern Origin’s Black Currant Mead with pepper and smoked over pecan wood chips. (He has smoked bacon before for some of my cheese plates I sling at Blue Haven Bee on Saturday.) His bacon goes into my category of buying local for fresher, healthier (I know, how healthy can bacon be?) meats, produce, eggs, etc. Once you go local… there is no going back… you’re helping save the planet and you’re getting better tasting ingredients that lack all that extra crap industrial foods may have.
As to how all of the above came together in my kitchen, here’s what I did:
Ingredients:
Canola Oil for frying
Cooking spray for the casserole dish
Frozen Ore-Ida Potatoes – (fresh are better but not enough to offset the convenience of always having frozen ones available when the craving strikes). I can’t tell you how much I used – I fried in three small batches.
1/2 Vidalia onion – sliced – any sweet onion will work
1 or 2 bell peppers – chopped
1 or 2 Jalapenos – chopped
Bacon – Michael Vaughn’s Black Currant Bacon – 1/4 to 1/2 pound according to how much you want – fried and drained on paper towels
Cheese – I used some leftover Dubliner cubes (that had been stored in a Formaticum bag and were as fresh as the day cut two weeks ago – gotta love Formaticum.) It was probably 1/2 pound cubed. Normally I would recommend shredding it for more even melting.
Preparations:
Pre-heat over to 350F
Fry french fries in small batches twice: 1st frying – heat oil to 290F and fry potatoes about 5 minutes. Cool in fridge for at least 30 minutes. 2nd frying – heat oil to 375F and fry potatoes until brown and crispy. Set aside.
Cook bacon into bite size pieces; fry until crisp and drain on paper towels.
Fry onion slices in canola oil at 350F until soft and browning on edges. Drain on paper towels and set aside.
Combine all ingredients in a casserole dish, toss to combine equally. make sure to set aside some cheese to top casserole and bake in oven for 20-30 minutes until cheese is melted, bubbling and browned.
Serve. 2 entree servings and 4 side dishes.
I am pleased to announce that I have partnered with Southern Origin Meadery to offer you an epic monthly experience. You can now purchase curated mead/wine and cheese subscription boxes for a special date, and afternoon with friends, a special dinner or for a night on the deck watching the sunset on the lake. These are the ultimate culinary and wine experience to bring in the cooler months. The best part is, you get to choose your preferences on your mead/wine & cheese so we are sure to curate you the perfect custom box!
You can sign up three ways:
- Fill out the form on this page and email to me at marcellathecheesemonger (@) gmail.com or drop off at Blue Haven Bee Company.
- Fill out the form on the Blue Haven Bee Company website
- Pick-up a form at Blue Haven Bee at 2069 Bond Avenue, Canon, Georgia
Thank you for supporting this new and exciting endeavor to spread the curd and pour the mead!!!
In addition to being an American Cheese Society Certified Cheese Professional, I am a Certified ServSafe Food Production Manager with certifications that also include ServSafe Certified Instructor and Proctor. I am 
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