French fries with pecorino fondue and bacon

To prepare the French fries with pecorino fondue and bacon, first peel the potatoes 1 and cut them into slices about 0.4 inches thick 2, then into sticks about 2.4 inches long 3.

Transfer the potatoes to a bowl, cover with cold water 4, and let them soak for about 30 minutes. Meanwhile, pour the cream into a saucepan 5, add pepper 6, and heat over low heat to a temperature of about 140°F.

When the cream is hot, turn off the heat and add the grated pecorino 7, then stir with a whisk 8 until you get a thick and homogeneous cream 9. If it turns out lumpy, you can blend it with an immersion blender.

Set the fondue aside and move on to the bacon: place the slices in a hot non-stick pan 10 and brown them over medium-high heat for 3-4 minutes, turning them on both sides 11. Transfer the bacon to a rack and let it cool 12.

At this point, drain the French fries and dry them with a clean towel 13. Heat the seed oil in a saucepan to a temperature of 320°F-340°F, then immerse some of the fries 14 and fry until golden 15. Don't add too many at once, or the oil temperature will drop.

Transfer the fried fries to paper towels 16 and continue frying all the others, then salt them 17. Serve the French fries still hot, garnishing the dish with pecorino fondue 18.

Finish with coarsely crumbled bacon 19 and chopped chives 20. Your French fries with pecorino fondue and bacon are ready to be enjoyed 21!