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Begin by cutting the potatoes into a uniform shape using a grelot or apple corer.
Rinse the cut potatoes thoroughly under cold water.
In a pot, bring water to a boil and season it with salt.
Add the potatoes to the boiling water and stir them to create a vortex, cooking for about 12 minutes at 130°C.
Once cooked, remove the potatoes from the water and let them chill.
In a pan, heat a small amount of duck fat for the first frying.
Fry the chilled potatoes for approximately 12 minutes until they are fully cooked but not overly golden.
After frying, chill the potatoes again.
Heat the oil mixed with duck fat to a very high temperature.
Fry the potatoes a second time until they are super crispy.
Finally, season the chips with herb salt and serve them alongside steak and peppercorn sauce.