5 to 6 large Yukon Gold potatoes, peeled or not

Canola oil, for frying

6 slices smoked bacon

Salt

With a knife or a French fry cutter, cut the potatoes into 1-cm (1/2-inch) thick sticks for large fries or ½-cm (1/4-inch) for thinner fries.

In a large bowl, soak the potatoes in cold water for about 30 minutes or up to 24 hours in the refrigerator. Drain and pat dry with a clean cloth.

Place the potato sticks in the basket of the deep fryer. Immerse the basket in the cold oil of the fryer. Add the bacon slices. Adjust the fryer temperature to 190 °C (375 °F). The oil will boil until the potatoes’ water evaporates. Stir and cook until the fries are golden brown, about 40 minutes for large fries. Drain on paper towels. Sprinkle with salt. Serve immediately.

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