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Ingredients
  • 2 pounds russet potatoes ( 900 g; about 4 large potatoes), peeled and cut lengthwise into ½-inch by ½-inch chips
  • 3 tablespoons ( 45 ml) distilled white vinegar
  • Kosher salt
  • 3 quarts (2.9L) neutral oil, such as vegetable or canola, for frying
  • Malt vinegar, optional
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