Preparation:

Begin by peeling the potatoes and cutting them into approximately 1 cm thick sticks. If you prefer, you can leave the skins on, but ensure they are thoroughly washed.

Place the cut potatoes in a large bowl and cover them with water.

Stir in two tablespoons of white vinegar. This step is crucial for crispiness.

Let the potatoes rest in the refrigerator for at least 20 minutes, though an hour is ideal.

After resting, remove the potatoes from the water and dry them thoroughly. You can use a kitchen towel or paper napkins for this.

Heat sunflower oil in a pot or a suitable frying pan.

Fry the potatoes in batches, ensuring not to overcrowd the pan.