Candied Bacon and Frites…Yes, Please.

What to do with a bag of organic potatoes in the pantry, a slab of applewood smoked bacon in the fridge, and football games on Sundays?  Well, combine these with homemade garlic aioli and you’ve got yourself a delectable gourmet snack!



(For the Candied Bacon)

  • 1 package applewood smoked bacon (or your favorite type)
  • 1 cup brown sugar


  1. Season bacon with brown sugar and marinate overnight.
  2. Pan fry the bacon until cooked.
  3. Preheat oven to the lowest temperature (170° F is the lowest standard for our oven).
  4. Bake from 4 to 6 hours.
  5. Turn off the oven and air dry for another 4 hours with the oven door slightly ajar.

(For the Shoestring Fries)

  • 4-6 large potatoes, clean, unpeeled and shoestring-cut (this is with a mandolin; but you can cut to your liking)
  • Grapeseed or olive oil (You can also use vegetable oil)


  1. In a large pan, deep fry the potatoes until golden brown and crispy.  Set aside on paper towels until ready to serve.

(For the Garlic Aioli)

Recipe adapted from Chef Richard Blais


  • 1 large egg
  • 4 garlic cloves, finely minced
  • Juice of 1 lemon (about 3 tablespoons)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon cider vinegar
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground white pepper
  • 3/4 cup extra-virgin olive oil
  • Dash of hot sauce, or to taste (optional)


  1. Fill a small saucepan with 3 inches of water and bring to a boil over medium heat. With a slotted spoon, lower the egg into the water and boil for 6 minutes. Remove the egg and put it in a small bowl of cold water until cool enough to handle. Peel the egg.
  2. Put the egg, garlic, lemon juice, Dijon, vinegar, salt, and white pepper into a blender and puree on low-speed. With the blender running, add the oil in a steady, slow stream, blending until emulsified and thickened. Add the hot sauce, if using, and blend on high-speed for about 1 minute. Transfer to an airtight container and store in the refrigerator for up to 3 days. TIP:  To make smoked aioli, simply add 3/4 teaspoons hickory smoke powder (which you’ll find sold with spices and other seasoning at the supermarket or online) to the egg mixture before adding the olive oil.

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Serve fries with garlic aioli on the side and garnish with shaved Parmesan.  Kosher salt and fresh ground pepper to season.  For spicy fries, season with chili flakes.  Bon Appétit!