POMMES PONT NEUF

These are very much like French fries, which, in order to be really good, must be cooked twice, once at a slow temperature to get the inside soft, and then again at high temperature to crisp up the outside. These are much easier and taste much better. They do take a lot of oil.

 

POMMES PONT NEUF

serves 4

 

 

Peel 3 lb. medium white potatoes. Square off ends, then cut lengthwise into 4-6 wedges. Pour vegetable oil into a large, deep skillet to a depth of about 2 inches. Heat oil to 350 degrees on a candy thermometer, over medium high heat. Add potatoes (in batches, if necessary) and fry, stirring occasionally to keep them from sticking together, until golden and tender when pierced with a skewer, 12-15 minutes. Transfer potatoes with a slotted spoon to paper towels to drain. Season with salt to taste.

 

Note that when the potatoes go into the oil, the oil will lose temperature. Bring that back to 350 before adding more potatoes