Easily adapted for vegetarian
Start by slicing the potatoes into fries. Par-boil them for 5-7 minutes, or until they’re just fork tender. Drain the water, then spread them onto a baking sheet and pop in the freezer for an hour.
For the sauce: combine sour cream, chives, spring onions, garlic powder, lemon juice, salt and pepper.
Finely dice the bacon, then crisp it up in a skillet with a splash of oil.
Preheat the veg oil to 130C and fry the ‘fries’ until they’re lightly golden- around 5 minutes. Remove from the oil, then turn up the heat to 180C.
Fry for a second time until they’re a deep golden brown. Drain on a wire rack or paper towels.
Add to a bowl then sprinkle over garlic powder, cayenne, and salt. Toss, then add to a skillet and top with cheese.
Pop under the grill until the cheese has melted. Top with the herby ranch sauce, crispy bacon, chives, spring onions, and chilli flakes. Enjoy!