Preheat the oven to 425°F. Line a baking sheet with parchment paper. Place 6 slices of bacon on the sheet and bake for 12-15 minutes, until crispy. Move the bacon to a plate with paper towels and crumble once cooled. Drain most of the grease from the pan, leaving a light coating.
Wash and peel 3 large potatoes if you want, then cut them into ¼-inch strips.
Rinse the fries 2-3 times in cold water until clear, then soak in cold water for 15 minutes.
Boil a pot of salted water. Add the fries and cook for 4-5 minutes. Remove with a spider strainer and dry completely.
Toss the fries with 1 tbsp avocado oil. Spread them in a single layer on the same baking sheet used for the bacon. Bake for 40-45 minutes, flipping halfway, until golden and crispy.
Sprinkle 1 cup shredded cheddar cheese and the crumbled bacon over the fries. Broil for 1-2 minutes until the cheese melts.
Drizzle ½ cup ranch dressing over the fries and sprinkle with 2 tbsp chopped parsley, green onions or chives. Serve warm.
