These fried potatoes, served at the now closed Chez Clovis, get their name from Paris’ Pont Neuf (“New Bridge”—in fact the city’s oldest one), where, it is said, pommes frites (a.k.a. the grandaddy of French fries) used to be sold.
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Yield: 4
- 3 lb. medium white potatoes, peeled
- Vegetable oil
- Kosher salt
Instructions
- Square off the ends of each potato, then cut each potato lengthwise into four to six wedges.
- Into a large pot fitted with a deep-fry thermometer, pour the oil to a depth of 2 inches. Turn the heat to medium-high, and when the temperature reads 350°F, add the potatoes and fry, stirring occasionally to keep them from sticking together, until golden and tender when pierced with a skewer, 12–15 minutes.
- Using a slotted spoon, transfer the potatoes to a paper towel-lined plate to drain. Season to taste with salt and serve immediately.
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