Probably The Best 'Fry' In The World

Learn how to make the ultimate crispy Pont-Neuf potato terrine chips — a restaurant-style French potato recipe with golden, crunchy layers and a rich cheese and bacon sauce. In this video, we turn thinly sliced potatoes into a pressed thousand-layer potato terrine, inspired by classic pommes Pont-Neuf and modern triple-cooked chips. The potatoes are layered with beef fat, clarified butter, salt and a touch of cornflour to help them hold together, then cooked low and slow until tender before being pressed, chilled, portioned and fried until perfectly crisp. This is the kind of potato recipe that takes chips to another level: crispy on the outside, soft and buttery inside, with clean, defined potato layers and a silky cheese sauce finished with crispy bacon bits. If you love French fries, triple-cooked chips, potato terrine, pommes Anna, pommes Pont-Neuf, or restaurant-style potato sides, this is one to try. In the recipe, you’ll learn: – How to slice and layer potatoes for a strong potato terrine – Why potato starch is important for keeping the layers together – How to cook and press potato terrine properly – How to cut the perfect chunky chip shape – How to fry layered potatoes until golden and crisp – How to make a smooth cheese sauce with bacon Perfect for anyone who wants to make luxury chips at home, level up their potato recipes, or recreate a restaurant-style crispy potato dish with a proper cheesy bacon dip. *RECIPE* *Ingredients* 2kg Agria potatoes (or Russet), peeled 20g Fine sea salt (or 1% weight of the total peeled potatoes) 50g Cornflour 180g Clarified butter 180g Beef fat Neutral oil for frying 4 rashers Thick cut streaky bacon Salt *Liquid Cheese Sauce* 250g double cream 50g water 125g egg yolk 75g whole egg 200g Red Leicester 75g American cheese slices 5g paprika 5g Dijon 2g salt *Recipe* *For the pont neuf chips* 1. Peel the potatoes and slice very thinly (around 2mm) by hand or on a mandolin 2. Line a deep oven tray with parchment 3. Arrange an even layer of the sliced potatoes on the base of the dish, ensuring there are no gaps by over lapping each potato slightly. 4. Dust lightly and evenly with cornflour and lightly season with fine salt 5. Repeat until the layered potatoes reach at least 2cm deep 6. Melt the clarified butter and beef fat together in a pan 7. Using a skewer or knife make holes all over the layered potatoes, making sure to reach all the way to the base of the tray 8. Pour the melted fat evenly over the surface and allow it to seep into the holes 9. Cover with a cartouche, top with a closely fitting tray and place in the oven at 140°C for 2-2.5 hours. 10. The potato is ready when the edges are caramelised and a cutlery knife goes through the middle of the potato terrine with no resistance 11. Remove from the oven and place as heavy a weight as you can find on top on the tray and transfer to the fridge over night *For the liquid cheese sauce* 1. Place the cream and egg in a bain marie over a gentle heat, stirring continuously until the custard reaches 75°C 2. Reduce the heat to its lowest setting and add the grated cheese 3. Whisk continuously until the cheese has fully melted and homogenised with the custard 4. Season with Dijon mustard, paprika and salt to taste 5. Allow to cool to room temperature *For the bacon* 1. Slice the thick cut streaky bacon into thin lardons 2. Place a sauté pan on a medium heat and fry until golden 3. Remove the lardons from the pan, leaving behind any excess fat, setting aside until ready to serve *To finish the chips* 1. Once thoroughly chilled and pressed, remove the weight and the top tray, carefully flip the terrine onto a chopping board and lift the tray off 2. Peel off the baking parchment and discard 3. Using a sharp knife trim the edges neatly 4. Cut into 1.5cm x 1.5cm batons approximately 2.5-3 inches long 5. Fill a large saucepan to the halfway mark with neutral oil and heat to 180°C 6. Carefully lower the chips into the oil and fry until golden and crisp. The potato is already completely cooked through so you are just going for colour and crispness 7. Remove from the oil, season immediately and top with the crispy bacon lardons 8. Serve with the liquid cheese sauce in a pot alongside VIDEO CHAPTERS 00:00 - THIS IS NOT A CHIP 00:16 - Preparing the Potatoes 02:12 - Layering the Potatoes 05:03 - Cooking the Potatoes 05:41 - Making the Cheese Sauce 07:48 - Resting the Cooked Potatoes 08:16 - Slicing the Potatoes 09:04 - Frying the Potatoes