Think gastro pub. This recipe is inspired by and dedicated to the memory of the late R.W. “Johnny” Apple, a man of enormous girth and intelligence and appetite to go with it. Apple was one of the finest food writers of our time, and I recall him once referring to “line caught” frites deep fried in peanut oil and lard. My eyes rolled back in ecstasy like St. Teresa when I read that description. So for the sweet potato challenge I’m offering waffle cut sweets.
<br />To achieve the waffle cuts you will need a mandolin aka Robespierre deploying the crinkle edge of the blade. Half turns of the potato give you the proper cut. The proportion of oil to lard is about two to one. How much you will need of each depends on the size of your cooking vessel. It should be about 5 qt size and preferably cast iron. If you own a fryolator, hey even better. The thing is that you should have about 3 inches deep of oil to work with but it shouldn’t come close to the top or you might possibly die when you add the frites. So it’s all about ratio; oil to lard to size of pot.
<br />Other necessary tools, a large Chinese “spider” (but one which will fit in your pot), and a rack to rest the spider on between cooking stages.
<br />As a condiment I recommend an aioli (recipe provided below) or harissa or both in tandem. If you want to go crazy try them with kimchi. Believe me, it’s great. Begin by making your aioli and set that aside until you are ready to go frites.

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