Recipe: Pont-Neuf Potatoes

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.