Heat 2 quarts of oil in deep frying pan on stove top on medium high to 350F degrees. Test with piece of bread, if it browns and floats, that is about 350F degrees. Wash, scrub, dry, slice potatoes lenghtwise in half inch thick discs, peel on. Cut discs lenghtwise into half inch fries. Rub fries with preferred spices. Mix yellow and red colors of the fries.

Pre- fry a handful of cut and mixed yellow and red fries in 350F degree hot oil, fry till edges start to turn golden, five minutes, lift out of oil, drain onto paper towel, fry next batch. When all fries are prefried, turn oil up to 375F degrees, check with remote thermometer to keep oil below smoke point, put all of the fries back in hot oil for five minutes till crisp.

Drain fries in basket above frying pot, they will stay hot and crisp. Serve with flaked seasalt, mayo, ketchup. Enjoy. When oil has cooled safely, but is still warm and fluid, filter for reuse through paper towel in funnel into stable wide mouth glass jar and fitting funnel, then transfer back into bottle.