One-Pan Bacon Ranch Fries

Step 1 -Add the extra water to a large bowl.

Step 2 -Peel and cut the potatoes into matchstick-sized fries, placing them into the bowl of the water to soak as you cut them to prevent them from browning.

Step 3 -In a large stock pot, add the fries, the vinegar, the remaining 2 quarts of the water, and 2 tablespoons of the salt and bring to a boil. Cook until the fries are tender but not falling apart, about 8 minutes.

Step 4 -Drain the water and spread the fries onto a paper-towel-lined baking sheet to dry, about 10 minutes.

Step 5 -In a large Dutch oven, heat the oil to 400 degrees F.

Step 6 -Add a handful of the fries at a time to the hot oil, ensuring the temperature stays above 350 degrees F, and cook, stirring occasionally with a mesh spider strainer, about 1 minute-1 minute 30 seconds.

Step 7 -Transfer the cooked fries to a clean paper-towel-lined baking sheet to drain. Repeat the cooking and draining process with the remaining fries, letting the oil return to 400 degrees F after each batch.

Step 8 -Let the fries cool to room temperature, about 30 minutes.

Step 9 -Heat the oil to 375 degrees F.

Step 10 -Repeat the frying process, in batches, until the fries are crisp and golden-brown, about 2-3 minutes.

Step 11 -Use a wire mesh strainer to transfer the fries to a paper-towel-lined bowl.

Step 12 -Immediately season the fries with the garlic powder, the chipotle powder, and the extra salt.

Step 13 -Transfer the seasoned fries to a sheet pan and sprinkle with the cheese and the bacon.

Step 14 -Bake the loaded fries until the cheese has melted, about 5-8 minutes.

Step 15 -Serve the fries garnished with the scallions and drizzled with the ranch.