- 1 500g bag potato fries we love McCain
- 6 slices bacon chopped and fried
- 1/2 cup yellow peppers
- 3 green onions chopped
- 1 medium tomato chopped
- 1 tbsp fresh parsley chopped
- 1/4 cup mayonnaise
- 1 tbsp unsalted butter
- 1 tbsp all-purpose flour
- 1/2 cup beef broth low sodium
- salt and pepper to taste
Preheat the oven to 220 degrees C
Place the potato fries in a single layer on a baking sheet, no need to grease the baking sheet. Bake the fries for 15 to 18 minutes or until golden and crispy.
In the meantime, prepare the gravy. In a small saucepan, melt the butter over medium-high heat. Add the flour and whisk until it becomes paste and it slightly turns brown. Add the beef broth a little bit at a time, whisking constantly until all the broth has been added. Continue to cook for a another minute or so until the gravy thickens. Season with salt and pepper.
To assemble the fries, place the fries in a plate, drizzle generously with gravy, top with bacon, peppers, green onions, tomatoes and parsley, then finish off with a drizzle of mayonnaise.
To thin out the mayonnaise so that you can drizzle it easier, whisk it with a couple tbsp of milk. You can also use the mayonnaise as a dip.