Wee creamer potatoes are not your typical french fry potato. Bacon fat is not your typical french fry fat. But when that’s what ya got, why the heck not, right?
As with onions, I am equal opportunity about potatoes. I respect, appreciate and eagerly devour almost any potato in almost any preparation. The only exception to this is blue and purple potatoes which, to me (much like the colored carrots I have experienced), lack flavor and have a stiff texture that makes them mostly suitable for the nutrition-disgracing potato chip. In this role they are very pretty. But I digress.
The point is that I’m not a purist about Russets being the best french-fry potato, or tallow being the best fat, or ketchup being the best topping (I am in fact a vinegar girl) etc. If you have a potato, and you have fat and you want fries , by gum, make some. They won’t all come out like…um…the place with the arches, or like Amsterdam Falafel, or like the best frites in Belgium, but you can for sure get a browned exterior with some tooth and a soft interior depending on your potato and fat combination. And if you eat them hot with salt, you won’t care.
Why creamer potatoes? I love them. Their interior is well described by the name. The flesh gets very creamy when cooked. Creamer potatoes are also small. If you want to make fries as a side for dinner for your family of six, cutting that many batons from those tiny potatoes might make you cry. But if you just need an accent to a light lunch for one, you’ll have delicious fries and not so many of them that you will feel guilty.
Why bacon fat? I made bacon this week (oven method) thus, I had the fat. It lends a lot of flavor (seriously, when did bacon ever taste bad with a potato?)
Cut your batons. Simmer them until you can just pierce them with a fork. Drain them and let them cool.
Choose your frying vessel by how much bacon fat you have and how many fries you want to make. Keep in mind you want the fat to have some depth. I actually used my 6-inch cast iron skillet (I was working with batons from 2 tiny potatoes).
Heat your bacon fat. Stay below the smoke point (375 F). I cooked these at a relatively low temp. They weren’t super crisp, but they were very tasty. Cook the batons in small batches. They are done when they are golden brown on all sides (2-3 minutes). Drain, salt and serve.