Pommes Pont-Neuf

• 600 grams (1 pound, 5 ounces) russet potatoes
• Approximately

Prepare your mise en place.

Using the vegetable peeler, peel the potatoes and, using the chef’s knife, cut them into sticks 7 centimeters (2¾ inches) long by 9 millimeters (⅜ inch) thick. Rinse under cold running water and pat very dry.

Heat the oil in the frye