Ingredients for 4 servings
- 600 g (21 oz) potatoes
- Frying oil
- Fine salt
Recipe: Pont-Neuf Potatoes
Prep
10 min
Cook
15 min
Total
25 min
Servings
4 serv.
This garnish is widely used with roasts, grilled meats, kidneys, and more. It's simply a technique you need to master to get them right every time.
The two-stage frying technique is what makes them truly crispy: first a gentle blanching at 160°C to cook them through, then a high finish at 180°C for the golden crust. You can prepare them in the morning and fry them just before serving. The trick with fine salt: add it right on the plate, never before, or moisture will dull the crispness.
Step-by-step directions
1 Cutting. Peel your potatoes (8 to 10 cm long), trim them by rounding the edges, then cut strips 1 cm thick. Do the same in the other direction, so you'll have sticks about 7 cm long and 1 cm thick.
2 Processing the cut potatoes. Put them in a large bowl, then wash them in cold water, drain them and dry them with a clean cloth.
3 First fry. Heat your oil (I use grapeseed oil) to 160°, plunge your potatoes in and let them cook for 6 minutes, then drain them on a cloth.
4 Finishing. Heat your oil to 180° then add your potatoes in small batches, they'll become golden and crispy. Place them on paper towels as they finish, sprinkle with fine salt and serve right away.
You can fry your Pont-Neuf potatoes in the morning this way and finish them by frying at high temperature just before serving.
Chef's tip
Pont-Neuf potatoes are the classic side for Sunday roasts, beef ribs, breaded escalopes. Especially in winter when you're craving rich, hearty meat. The potatoes you use are the same all year, but spring harvests do give you fluffier batons. For wine, go for a light red without overthinking: a Beaujolais village or simple Côtes du Rhône. Avoid aggressive tannins, they'd overshadow the crispness. With your roast, serve them with reduced jus, peppercorn sauce, or béarnaise if you want to really spoil them. The key is good-quality oil: grapeseed or peanut, never something with too much character that masks the potato itself.
Frequently asked questions
Why two frying stages instead of one high-temperature fry?
The first fry at 160°C cooks the center without browning it. Jump straight to 180°C and the outside burns before the inside is tender. Two baths: creamy center, crispy shell. That's the whole trick.
How long before serving can I prepare Pont-Neuf potatoes?
Right up to the 180°C finish, you can store them in the fridge all day. After blanching and drying, they'll keep 6 hours covered with a clean cloth. The final fry must happen just before plating.
Can I use a different oil than grapeseed?
Yes, peanut oil works great and handles high heat better. Skip heavy or aromatic oils (olive, rapeseed) that will change the flavor. Stick to neutral, high-heat-stable oils above 180°C.
Wine Pairing
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