Pont Neuf Potatoes

Name: Pont Neuf Potatoes
Prep time: 20 min
Cook time: 30 min
Total time: 80 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 large Russet potatoes (peeled and cut into thick sticks); 2 litres vegetable oil (for frying); to taste sea salt

80 min 4 servings Medium

All Recipes

Pont Neuf Potatoes

Crispy and golden Pont Neuf Potatoes, a classic French fry style, perfect for any meal.

Prep

20 min

Cook

30 min

Total

80 min

Servings

Difficulty

Medium

Pont Neuf Potatoes are a traditional French fry style, known for their thick-cut and golden crispy exterior. Named after the famous bridge in Paris, these fries are a beloved side dish in French cuisine, offering a perfect balance of crunch and fluffiness. The key to achieving the ideal Pont Neuf Potato is selecting the right kind of potato and employing a double frying method. Often served alongside steak or grilled meats, these fries are versatile enough to complement a wide range of dishes, making them a staple in both casual and fine dining.

Ingredients

Servings

Potatoes

For Frying

Instructions

Prepare the Potatoes

Peel and cut the Russet potatoes into thick sticks, about 1 cm wide.

Pro tip: Uniform cuts ensure even cooking.

Soak the Potatoes

Place the cut potatoes in a bowl of cold water and soak for at least 30 minutes to remove excess starch.

Pro tip: This step is crucial for crispy fries.

Dry the Potatoes

Drain the potatoes and pat them dry thoroughly with a clean kitchen towel.

Pro tip: Removing moisture prevents oil splatter.

Heat Oil for Frying

In a deep fryer or large pot, heat the vegetable oil to 160°C (320°F).

Pro tip: Use a thermometer to maintain the correct temperature.

First Fry

Fry the potatoes in batches for about 5 minutes until they are soft but not coloured. Remove and drain on paper towels.

Pro tip: The fries should be cooked through but pale.

Increase Oil Temperature

Raise the oil temperature to 180°C (356°F).

Pro tip: This higher temperature gives the fries their crispy texture.

Final Fry

Fry the potatoes again in batches until golden brown and crispy, about 5-7 minutes. Drain on fresh paper towels.

Pro tip: Ensure the fries have a golden, crispy exterior.

Season and Serve

Immediately season the hot fries with sea salt and serve.

Pro tip: Salt adheres best when the fries are fresh out of the oil.

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Tips & Tricks

<ul><li>Use a starchy potato like Russet for the best texture.</li><li>Double frying ensures a crispy exterior and fluffy interior.</li><li>Soaking in water removes excess starch for crispier fries.</li><li>Season immediately after frying for the best flavour absorption.</li></ul>

Serving Suggestions

Serve Pont Neuf Potatoes hot and fresh, ideally right after frying to maintain their crispiness. They pair wonderfully with a variety of meats such as steaks, but also make a delightful snack on their own with a sprinkle of sea salt or a side of aioli. For make-ahead convenience, you can par-cook the potatoes in advance and store them in the refrigerator. When ready to serve, simply complete the final fry. Store any leftovers in an airtight container and reheat them in a hot oven to restore some crispiness.