For pommes Pont Neuf, cut potatoes into 1.5cm-thick chips, soak in cold water for 1 hour. Preheat duck fat in a deep-sided saucepan to 140C. Drain potatoes, pat dry with absorbent paper, fry in ...

We prefer the one centimeter pont neuf cut (approximately 3/8″ thick) for these new perfect French fries we've created. The size holds up well using our method: blanch, smash and fry again.