4 large russet or kinnebec potatoes, peeled and cut into fries
2 quarts vegetable or peanut oil
Salt and pepper

Rinse cut potatoes in a large bowl with lots of running water until water becomes clear. Cover potatoes in water and let soak for at least 2 hours.

In a large 5-quart pot or Dutch oven fitted with a deep-frying thermometer, heat oil over medium-low heat until thermometer registers 325 degrees.

Drain fries and let dry thoroughly. Increase heat to medium-high and add potatoes, a handful at a time, to the hot oil. Fry, stirring occasionally, until potatoes are soft and limp and begin to turn a light golden color, about 6 to 8 minutes. With a slotted spoon, carefully remove fries from oil and place on baking sheet lined with paper towels. Let fries cool for at least 30 minutes.

When ready to serve the fries, reheat oil to 375 degrees. Transfer the blanched potatoes to the hot oil and fry again, stirring frequently, until golden brown, about 1 minute. Transfer to paper lined platter, sprinkle with salt and pepper, to taste. Serve immediately.

DIPPING SAUCES FOR FRIES

Aioli
6 cloves roasted garlic
1/3 cup extra-virgin olive oil
2 cups mayonnaise

Place garlic and mayonnaise in food processor. Gradually add olive oil. Blend until smooth. Season with salt and pepper. Cover and chill.

Wasabi Mayonnaise
2 tablespoons wasabi powder
1½ tablespoons water
½ cup mayonnaise

Cumin-Chipotle Ketchup
1½ teaspoons ground cumin
¾ cup ketchup
1½ teaspoons chopped canned chipotle chilies plus 1 tablespoons adobo sauce from can
1½ tablespoons fresh lime juice
1 tablespoon tequila

Ginger-Mustard Mayonnaise
2 tablespoons mayonnaise
1½ teaspoons Dijon mustard
¾ teaspoons finely grated peeled fresh gingerroot
½ teaspoon soy sauce

Peach Ketchup
½ cup peach preserves
¼ cup ketchup
2 tablespoons apple cider vinegar
2 tablespoons sugar
1tablespoon seeded, minced Serrano chile