Bought an infared point and shoot thermometer.
Bought a Williams Sonoma stove top deep fat fryer (gas stove).
Bought Canola Oil.
Bought Russet potatoes.
Followed specific instructions for Pomme Frites:
Peeled and uniformly sliced potatoes.
Rinsed potatoes 3 times in cold water to remove starch.
Soaked potatoes in ice water.
Heated fryer oil to 325F and cooked a small batch of potatoes until slightly brown.
Removed and drained potatoes on paper towels.