Frites a la Kingsmill

• Large heavy pot or Dutch oven
• Candy or deep-frying thermometer (see Notes)
• Baking sheet, lined with paper towels
• 8 large Yukon Gold potatoes, peeled 8 (see Notes for variations)
• Vegetable oil
• Salt

1. Place 4 to 6 inches (10 to 15 cm) oil in a large heavy pot (see Tips, left).
2. Heat over medium-high heat until thermometer registers 375F (l90C) (see Notes).
3. Cut potatoes lengthwise into l/4-inch (5 cm) sticks.
4. Carefully add a third of the chips to the oil and deep-fry for 4 to 5 minutes or until softened and just beginning to color.
5. Using a slotted spoon or wire (spider) strainer, transfer to baking sheet lined with paper towels and let drain for at least 30 minutes or up to 1 hour before the second fry.
6. Repeat with the remaining chips.
7. Increase heat until thermometer registers 400F (200C).
8. Carefully return a quarter of the chips to the oil and cook for a second time, stirring and turning occasionally, for 3 to 5 minutes or until crisp and golden.
9. Using a slotted spoon, transfer to a baking sheet lined with paper towels and let drain briefly.
10. Repeat with the remaining chips.
11. Place hot chips in a big bowl and season to taste with salt.
12. Serve immediately with aioli.

heavy pot, thermometer, baking sheet, potatoes, vegetable oil, salt

Taken from www.cookstr.com/recipes/frites-_-la-kingsmill (may not work)