In a large bowl, cover cut potatoes with cold water. Let soak for at least 30 minutes. Drain, and pat dry.
In a large cast-iron skillet, cook bacon over medium-high heat until crisp, about 8 minutes. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in skillet.
Reduce heat to medium. Add flour, ¼ teaspoon salt, and pepper. Cook, whisking constantly, until smooth, about 5 minutes. Gradually add broth, whisking until smooth. Add thyme; cook, stirring frequently, until thickened, about 10 minutes. Remove and discard thyme. Set gravy aside for garnish.
In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 325°.
Fry potatoes in batches until lightly golden brown, 3 to 4 minutes. Remove from oil, and let drain on paper towels. Increase oil temperature to 375°. Fry potatoes in batches until golden brown and crispy, 2 to 3 minutes. Remove from oil, and let drain on paper towels. Place fries in a large bowl, and toss to coat with remaining ½ teaspoon salt. Garnish with bacon, reserved gravy, cheese curds, and parsley, if desired.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/bacon-topped-fries-gravy/