Begin by scrubbing and cutting the Russet potatoes into uniform fries, about ¼ inch thick. Preheat oven to 425°F and line a baking sheet with parchment paper.

In a large bowl, toss the cut potatoes with olive oil, adding sea salt, black pepper, garlic powder, and smoked paprika to your desired taste.

Spread the seasoned fries in a single layer on the prepared baking sheet and bake for 30-35 minutes, flipping halfway through until golden brown.

While the fries are baking, heat a skillet over medium heat and add in the thick-cut bacon. Fry until crispy, about 4-5 minutes on each side.

In a large pot, fill with water and add white vinegar, bringing it to a gentle simmer over medium heat.

Crack the eggs into small bowls, and gently slip them into the simmering water. Allow the eggs to poach for 3-4 minutes.

In a medium heatproof bowl, whisk together the egg yolks, melted unsalted butter, fresh lemon juice, and a dash of cold water over simmering water until smooth.

On a serving plate, layer the crispy fries as the base, then add the crispy bacon slices and poach the eggs on top.

Drizzle the hollandaise sauce over the entire dish and top with fresh cheese curds and chopped chives or parsley.