Campfire french fries

1) SLICE 3 large russet potatoes into 1/2-in. slices. Cut 1 large white onion into 1/2-in. slices. 2) FILL a large pot with 3 to 4 cups canola oil until 1-in. deep. Heat over medium until it reaches 375F on a candy thermometer. Add half the potatoes, then half the onion. Do not crowd pan. Fry, stirring occasionally, until golden and crispy, 12 to 15 min. Remove using a strainer and drain on paper towels. Transfer to a large bowl. Repeat with remaining potatoes and onions. 3) TOSS fries and onions with 1 tsp Italian seasoning and 1/4 tsp each garlic salt and salt until coated.