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New York fries with sour cream, bacon & chives


  • Boil the potatoes until very tender. Then drain well and set aside to cool completely.
  • Preheat oil to 180°-190°C in a deep-fryer or large heavy-bottomed pot.
  • Cut the potatoes into wedges and then fry until golden brown, not overcrowding. Drain well on kitchen paper towels and toss with salt. Place in individual bowls (or one large bowl).
  • While the potatoes are cooking, saute the bacon until crispy around the edges.
  • To serve, top the fries with the bacon, a dollop of sour cream and the chives.


  • 4 large 'floury' potatoes, scrubbed
  • 6 cups vegetable oil
  • sea salt flakes
  • 3-4 rindless bacon rashers, sliced
  • sour cream
  • snipped chives

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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