Whipped Bacon and Blue Dip with Homemade Oven Fries

Whipped Bacon and Blue Dip with Homemade Oven Fries (WLUK)


Oven Fries:

3 russet potatoes

1/3 cup olive or vegetable oil

Salt and black pepper to taste

For Bacon and Blue Dip:

1 cup heavy whipping cream

1 cup (6 ounces) Wisconsin blue cheese, crumbled

4 slices bacon, cooked and finely chopped

3 tablespoons fresh chives, minced

2 teaspoons fresh dill, minced

1/2 teaspoon red pepper flakes

1 clove garlic, minced

Salt and pepper to taste
Cooking Directions:

For Fries:

Preheat oven to 425°F. Scrub and dry potatoes; do not peel. On cutting board, halve each potato. Slice each half into 1/2-inch sections, then lay each section on flat side and cut again into 1/2-inch slices to make fries. Place fries into large bowl of cold water for 10 minutes. This step helps remove excess starch.

Line baking sheet with several paper towels. Drain fries and place on paper towels, patting dry. Spread on baking sheet. Drizzle fries with olive oil and sprinkle with salt and pepper to taste.

Bake 25 to 30 minutes, turning every 10 minutes. Potatoes should be crispy and golden brown when done. Remove from oven.

For Bacon and Blue Dip:

Pour whipping cream in bowl of food processor. Process on high until it begins to hold together. Add blue cheese, chives, dill, red pepper flakes and garlic. Pulse mixture until cream sets and blue cheese is well incorporated. Pour into dish and serve dip with homemade oven fries.