For years, I had a full-blown frying station in my house. It included a sweet Hamilton Beach Double Basket Electric Deep Fryer with a 19 cup capacity. We even had a second range hood installed. One side was filled with peanut oil and other pure pork fat which I had literally rendered myself. All the local butchers knew me on a first name basis because I would beg for pork scraps on a weekly basis. People would come to our house for dinner and say things like "Oh my god, this is the BEST po-boy I've ever had' and it wasn't because I'm amazing at frying shrimp, it was because ANYTHING cooked in pure lard is going to be amazing. Naturally to go along with the frye was a cast-iron, commercial grade potato cutter. As such, we were eating french fries AT LEAST three times a week. It was a level of dedication most are not willing to sacrifice especially considering it became clear that the house was quickly being covered in a layer of grease. We knew we had a problem when guests would come over and ask what we were frying and the dang thing wasn't even on. So it was probably good fortune when in the middle of making fried fish for fish tacos that black smoke starts coming out the back.
That's one of the reason I love this new recipe from the Fabulous Bacon Babe, Jodi Taffel! All you need is your kitchen's range to make this insanely delicious recipe.
INGREDIENTS:
For Dip:
1 cup mayonnaise
1 cup sour cream
1 shallot, minced
1 The Black Garlic Company Black Garlic Clove, mashed
1 teaspoon Louisiana hot sauce
1 teaspoon The Black Garlic Company Black Garlic Salt
1/2 teaspoon cracked black pepper
1 pinch parsley (optional garnish)
For Fries:
1 bag (28 oz) frozen french fries
1 package (12 oz.) applewood smoked bacon
6 cloves The Black Garlic Company Black Garlic, minced
2 teaspoon The Black Garlic Company Black Garlic Salt
1 pinch parsley (optional garnish)
DIRECTIONS:
Pre-heat oven to 425 degrees.
While oven pre-heats, whisk together all the dip ingredients (except parsley garnish) until fully incorporated.
Cover dip with plastic wrap and refrigerate while making fries.
Spread fries out in a single layer onto a large, parchment or aluminum foil lined baking sheet.
Bake 24-26 minutes, depending on how crispy you like your fries.
While fries cook, roughly chop bacon and add to a small saucepan set over medium heat.
Cook bacon until almost crisp (5-7 minutes), then transfer to a paper towel lined plate.
Add black garlic cloves to hot bacon grease and mash together with the back of a spoon.
When fries are done, place them in a large bowl and toss with the black garlic oil.
Pour black garlic fries out onto a platter and sprinkle with black garlic salt.
Top with all but a pinch of the reserved bacon and garnish with parsley.
Transfer dip to a serving bowl, sprinkle with the reserved pinch of bacon and serve beside the loaded black garlic fries.
Enjoy!
