Prep the potatoes: Cut the peeled potatoes into thick fries. Soak them in a large bowl of cold water for at least 30 minutes to remove excess starch. Drain and pat completely dry with paper towels.

Cook the bacon: Bake bacon slices on a parchment-lined baking sheet at 400°F (200°C) for 15-20 minutes until crispy. Drain on paper towels and chop.

First fry (Blanching): Heat oil in a deep fryer or Dutch oven to 325°F (160°C). Fry the dried potatoes in batches for 5-6 minutes until softened but not browned. Remove and let drain on a wire rack.

Make the hollandaise: Add egg yolks, lemon juice, cayenne pepper, and a pinch of salt to a blender. Blend for 5 seconds. With the blender running on medium-low, very slowly stream in the hot melted butter until the sauce is thick and emulsified. Set aside in a warm place.

Second fry (Crisping): Increase the oil temperature to 375°F (190°C). Fry the blanched potatoes in batches for 3-5 minutes until deep golden brown and crispy. Toss immediately with kosher salt.

Fry the eggs: In a non-stick skillet over medium heat, fry the eggs sunny-side-up until whites are set and yolks are still runny.

Assemble: Pile the hot, crispy fries onto a serving platter or individual plates. Immediately scatter the cheese curds and chopped bacon over the top. Place the fried eggs on the pile.

Garnish and Serve: Generously pour the warm hollandaise sauce over the entire dish. Garnish with chopped fresh parsley and a sprinkle of paprika. Serve immediately.