POMME PONT NEUF WITH TARRAGON CREAM
REFINED APERITIVE
This appetizer is perfect for surprising your guests with a refined version of a Belgian classic. Guaranteed to be a success with adults and children alike! Did you know that "Pomme Pont Neuf" is the classic French name for thick-cut chips, named after the famous Parisian Pont Neuf bridge, where they were first sold in the 18th century?
MADE WITH
Vanderhaegen fresh fries, 10 or 13mm
FUN FACT
"Pomme Pont Neuf" is the classic French name for thick, perfectly golden-brown fries, named after the famous Parisian Pont Neuf bridge, where they were first sold in the 18th century. The secret lies in the cutting method, the soaking and in frying twice.
TO GET STARTED
1. Rinse the fresh fries under cold water until the water runs clear. Then soak in cold water for at least 30 minutes to remove excess starch. This ensures a crispier fry.
2. Pat the fries thoroughly dry with a clean tea towel or kitchen paper.
3. Initial fry - Heat the oil to 150°C. Fry for about 6 to 7 minutes, until soft but not yet coloured. Drain on kitchen paper and cool.
4. Second fry - Increase the temperature to 180°C. Fry again for 3 to 4 minutes until golden and crisp. Drain briefly.
SERVING TIP
Individually sprinkle each Pomme Pont Neuf with paprika and add a few small dots of tarragon cream. Serve on an attractive platter as finger food. Prefer a more rustic style? Serve individual portions in bowls and add bacon bits for an extra touch.
