Pommes pont neuf

Pommes pont neuf, or Parisian fried potatoes, are neat, thick batons of potatoes and the best way to make chips.

Makes 3.5kg.

Pommes pont neuf

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floury potatoes, (Bonken)

As needed:



Preparation method

  • Peel the potatoes and cut them into neat, rectangular batons of 1x1cm and a length of 7cm.
  • Gently boil in salted water until tender, making sure that when cooked they still retain their shape.
  • Remove from the water and drain on gastronorm sheets.
  • Allow to cool completely and deep-fry for fifteen minutes at 125°C in a neutral oil to allow the outside to crisp slowly while the inside remains soft.
  • Set to drain and refrigerate until use.
  • Deep-fry again at 175°C just before serving until beautifully crispy.
  • Finish with salt.

Serving suggestions

  • Delicious in combination with components of sea bass, tomato, and yoghurt.
  • Serve with a truffle or vegetable mayonnaise.
  • As a side dish in a composition with rib-eye steak, cauliflower, olives, and courgette. 

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