Mary Beam Recipe

Belgian Fries with Bacon Dust and Chipotle Mayo Dipping Sauce

By Mary Beam ciaoitalia

Recipe Rating:
 3 Ratings
A crowd
Prep Time:
Cook Time:

Mary's Story

There is a restaurant in Portland, ME called Nosh. They're fairly new but got notoriety on the Mav Vs Food show on the Travel Channel, most notably for their bacon dusted fries. I went there about a month ago just to sample these. I couldn't find a recipe anywhere for the dust, which is very similar in texture to powdered sugar. So, I got to processor, and voila, we have a winner! Like Heaven on Earth.


3-4 c
vegetable oil, for frying
2 lb
potatoes (idaho, russet, or yukon gold), peeled, rinsed, and dried
1 lb
1/2 c
chipotle pepper, chopped
drops tabasco sauce
1/2 tsp

Directions Step-By-Step

For the french fries: Pour enough oil into a deep fryer or deep sauce pan to reach at least halfway up the sides of the pan,but not more than three-quarters of the way up. Heat the oil to 325 degrees.
Cut the potatoes into sticks 1/2 inch wide and 2 1/2 to 3 inches long. Dry all the pieces thoroughly in a clean dish towel. This will keep th oil from splattering. Divide the potato sticks into batches of no more than 1 cup each. Do not fry more than one batch at a time.
When the oil has reached the desired temperature, fry the potatoes for 4 to 5 minutes per batch. They should be lightly colored, but not browned. If your fryer has a basket, simply lift it out the remove the fried potatoes. Otherwise, use a long-handled skimmer to lift out the potatoes. Be sure to bring the temperature of the oil back to 325°F in between batches. At this point the fries can rest for several hours at room temperature until you are almost ready to serve them.
For the second frying: Heat the oil to 325°F. Fry the potatoes in 1-cup batches until they are nicely browned and crisp, 1 to 2 minutes. Drain on fresh paper towels or brown paper bags and place in a warmed serving bowl lined with more paper towels. Sprinkle with bacon dust and serve with the chipotle mayo dipping sauce and/or ketchup.
For the Bacon Dust: Preheat oven to 350 degrees. Line a tray with parchment paper, then line each slice of bacon on tray and bake for 15-20 minutes until crisp and dry.
Transfer to a paper towel-lined plate and allow to cool. Crumble and put in the food processor and pulvarize into a fine consistancy.
Put fries, in batches, in paper bag with portions of the bacon dust and shake to coat.
For the Chipotle Mayo: Combine mayo, chipotle pepper, tabasco, cumin & adobe sauce, or if you can the chipotle peppers already in a can in the Mexican food section of your grocery store, you can use that.

About this Recipe

  • Comments

  • 1-5 of 16
  • user
    Lori Younger LoriYounger84 - Apr 14, 2011
    looks so yummy! i will be trying this very soon!
  • user
    Colleen Sowa colleenlucky7 - Apr 14, 2011
    Hi Mary! I am going to make this one for sure! Sounds great... thanks for sharing!
  • user
    Kimi Gaines kimijo - Apr 14, 2011
    Kimi Gaines [kimijo] has shared this recipe with discussion group:
  • user
    Dutch Reyveld Dutchr - Jun 1, 2011
    This is how REAL French Fries have to be made! They must be blanched and allowed to rest, then flash fried again. That makes for a beautiful golden CRISPY fry with a lovely soft center. I worked in a restaurant that did them right, no frozen fries there. We prepped 60~100# of fries every day, had a mountain of them. People would order a dish that had fries and a side order as well. Love the Bacon Dust idea...Me??? I'd open a bottle of Real Bacon Bits and fire up that processor...:-) They did a TV program about a Flight Attendant that was so taken with Belgian Fries from street stands there, that she opened some in the US and did very well with them. They always make them this way and would be HORRIFIED if you suggested ketchup for them! :-)
  • user
    Mary Beam ciaoitalia - Jun 1, 2011
    Thanks Dutch. These are sinfully delish! I hope you try them. The bacon bits (real ones) in a jar, would work great.