- King Edward or Maris Piper potatoes
- Sarson’s Distilled Vinegar
- Peanut oil (for deep-frying)
- Peel and cut King Edward or Maris Piper potatoes into julienne. Soak in Sarson’s Distilled Vinegar for 1 hour, tossing occasionally.
- Drain and pat dry with some kitchen paper. Heat peanut oil for deep-frying to 180ºC.
- Fry in batches for 3 minutes until golden brown. Drain and serve hot with a sprinkling of salt.