adapted by There's Always Thyme to Cook
Source: A Bird in The Oven by Mindy Fox
8 Russet Potatoes, washed, peeled, thoroughly dried and cut into 1/4-inch sticks
vegetable oil, for frying, leaving plenty of room from the top of the skillet
salt and pepper, to taste
Mix together some mayonnaise and Sriricha, to taste, add more less depending how you like it.
In a deep skillet, heat the oil to 325 degrees F. Use a deep-fat thermometer to check the temperature. Carefully, in small batches, fry the potatoes to a deep golden brown. Carefully remove the potatoes from skillet using a slotted spoon and transfer to a baking sheet lined with paper towels to drain. Let the oil get back to temperature in between batches. Sprinkle with salt and pepper. Serve immediately.