Ingredients:
1 kg of potatoes
Sunflower oil, as required
Cold water, as needed
2 tsp white vinegar
Preparation:
Start by peeling and cutting the potatoes into approximately 1 cm thick sticks. Optionally, you can keep the skins on, but ensure they are thoroughly washed.
Place the cut potatoes in a spacious bowl and submerge them in water.
Introduce two teaspoons of white vinegar to the water, a crucial step for ensuring crispiness.
Allow the potatoes to chill in the refrigerator for a minimum of 20 minutes, though an hour is preferable.
After the resting period, take the potatoes out of the water and thoroughly pat them dry, using either a kitchen towel or paper napkins.
Heat sunflower oil in a pot or a suitable frying pan.
Fry the potatoes in batches, being mindful not to overcrowd the pan.