Potato Preparation: Fill a large heavy pot with enough oil to reach halfway up the pot being mindful not to overfill the pot. You don't want oil to overflow from the pot when you're cooking the fries. Attach the thermometer to the side of the pan. Heat oil over medium heat until it reaches 325 degrees F.

Meanwhile, fill a large bowl with water. Square off the potatoes and cut them into sticks about 1/4-inch thick and the length of the potato. Place sticks in the water. Drain potatoes and dry well with VIVA® towels. This will prevent splattering of hot oil.

Working in batches, add a handful of potatoes to the preheated oil. Fry for 5 to 6 minutes giving the potatoes a chance to cook on the inside without developing much color on the outside. Remove to a VIVA® towel lined plate. Bring the oil back up to 325 degrees F before adding the next batch. Repeat until all batches are complete.

Let fries cool completely. Meanwhile, bring oil up to 375 degrees F. Add potatoes to oil again in batches until nicely golden, about 1 minute. Remove to a VIVA® towel lined plate and salt immediately while they're piping hot.

Mayonnaise Preparation: In a medium clean bowl, whisk together the egg yolk, mustard, lemon juice, vinegar and salt and pepper.

Slowly whisk in the oil, a little at a time at first until the mixture begins to emulsify then whisk in the rest of the oil in a steady, but slow stream. Taste and adjust acidity with more lemon juice or vinegar, if needed and season with more salt and pepper if needed. Refrigerate for up to a day.