Recipe: Pommes pont neuf

The cutting
Peel your potatoes (8 to 10 cm in length), trim them by rounding the edges, then cut strips 1cm thick, do the same in the other direction, thus you will have sticks about 7cm in length and 1cm thick.
The treatment of cut potatoes
Pour them into a large salad bowl, then wash them in cold water, drain them and dry them with a clean cloth.
The Blanching*
Heat your oil (for me grapeseed oil) to 160°, plunge your potatoes then let them cook for 6 minutes, then drain them on a cloth
The Finishing
Heat your oil to 180° then plunge in small quantities your potatoes which will thus be grilled and crispy
place them one by one on absorbent paper, season with fine salt and serve immediately.
* You can thus "blanch" your "Pont-Neuf" potatoes in the morning and brown them just at the moment of serving them.