Instructions

1. Peel your potatoes and cut them into thin sticks. Do this by slicing each potato lengthwise into 1/4 inch thick slices, as if you were going to make sweet potato toast. Then cut each slice into 1/4 inch thick sticks. Keep the purple and orange fries separate! 
2. Heat your oils in a 5-6 quart heavy-bottomed pot over medium heat until it reaches 350F or a wooden spoon inserted in the oil makes it sizzle.
3. Fry a hefty handful of fries at a time. Start with the orange ones because you need to double fry these. Fry for 6 minutes, then use tongs to remove them from the oil and place them in a colander to drain.
4. Fry the remaining batches of fries in the same fashion, still, keeping the two colors apart.
5. Once all the fries have been fried once, fry the orange ones again, this time for 3-4 minutes. Remove from the oil, place in the colander with the other fries. Give it a good toss.
6. Transfer them to a bowl or a serving dish and salt generously.
7. To make the sauce just whisk the ingredients together in a small bowl until fully combined. Boom!
8. Enjoy these right away or keep warm on a sheet pan in the oven at 250F for up to 20 minutes before eating. Leftover they’re not super great, but you can roast them at 400F for 10 minutes to crisp up.