4 large potatoes
1 – 2 tbsp vinegar
oil — to deep-fry
salt and vinegar seasoning
Peel the potatoes and using a mandolin thinly slice directly into a bowl filled with water.
Bring a big pot of water to the boil, add 1 to 2 tablespoons of vinegar and blanche the sliced potatoes for 1 to 2 minutes in small batches.
Drain on a clean kitchen towel, lightly dab off any moisture.
Deep-fry in small batches in oil heated to between 160-180C.
Drain off any access oil on clean kitchen towel and season with salt and vinegar seasoning.
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