A major must do when doing home made fries is to put the fries on a cooling rack. Do not just set them on a paper towel or news paper!! They WILL get soggy on the bottom and nobody likes soggy fries. You will also want to salt your fries immediately after they come out of the second dip in the oil. This will help the salt to stick to the fries.
|After the first fry, Blanched|
|After the second fry, Salted|
The next step is to dice up the tomatoes. You can do this while the bacon is browning. In the winter/spring, I prefer to use grape or campari tomatoes. They are probably the most flavorful that you will find out of season. In the summer and fall I use any type of tomato from my back yard garden or I buy them from someone else's back yard garden on the way home from work. I have the benefit of living near Amish country and having lots of road side stands to stop by on my way home from work. Now for the actual wedge part. Cut your iceberg head in half and then in half again... Magic! You have a wedge. Put the wedge on the plate, pour on some of your favorite blue cheese dressing, layer on your diced tomatoes and bacon. You now have a classic wedge salad which is one of the most refreshing combos you will ever eat.