How to Make Typical South African “Slap” Chips (French Fries)

Description
“Slap” (as in “cup”) in Afrikaans means “soft” and African slap chips are soft with a crunchy exterior. The potato slices are first given a vinegar bath which gives the chips/fries that unique flavor and are then fried twice to get the “crunchy on the outside, soft on the inside” effect.

Ingredients
4 whole Russet Potatoes
3 cups White Vinegar
Oil, For Frying
2 pinches Salt

Preparation
1. Start by peeling the potatoes and cut into chips.
2. Pour the vinegar into a square container if you have it or a bowl if not. Drop the chips into the vinegar and allow to sit for about 10 minutes. Using a colander, drain the chips of the vinegar (don’t rinse them). Lay them out on paper towels and pat dry.
3. Heat the oil to 350oF using a thermometer to check the temperature. Carefully lower small batches of the cut chips into the oil and fry for about 5 minutes until the chips are tender but NOT brown. Remove from the oil and lay on paper towel to allow the oil to drain.
4. Once all the potatoes have gone through one step of frying, reheat the oil to 375oF. 5. Once again, in small batches, fry the chips a second time until they crisp up and turn golden brown. Remove from the oil and lay on paper towels to allow the oil to drain.
6. Allow to rest for about 1 minute before salting the chips. Serve with steak, chicken or fish