Oven-roasted mozzarella cheese fries with the applewood smoked bacon
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These fries are made from fresh potatoes and crisp perfectly in the oven for two reasons. Submerging the potato fries in water and completely drying them eliminates the excess starch so they can crisp. Brushing the fries with egg whites gives them a golden-crusty outside and tender inside without the use of oil. I leave on the potato skins for added taste and texture. Savory chili seasonings add spiciness while the applewood smoked bacon infuses the dish with a smoky, sweet flavor. The mozzarella melts over the fries browning the cheese along the edges. I like to top the mozzarella fries with scallions to add fresh color and taste. Dip the cheesy fries in creamy homemade ranch dressing hinted with tangy buttermilk for an explosion of delectable flavors.
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