Using a mandoline
or a very sharp knife, slice the potatoes into rounds as thin as possible, and place in a large bowl of water to prevent discoloration. Heat the oil in a large, heavy pot to between 340 degrees F to 350 degrees F. Pat the potatoes completely dry and fry
in batches, cooking until golden brown, stirring with a long handled spoon to turn and cook evenly, about 2 minutes. Drain
on paper towels and place in a large bowl. Sprinkle with the salt and pepper and serve with the Cilantro Aioli.