Wash the potatoes and don't peel the skin. Cut the potatoes in half lengthwise, then cut each half into 4 "wedges" (this will give you 8 pieces of each potato).
Put the potatoes in a large pot and rinse them twice with water until you can no longer see the starch. (Note 3)
Soak the potatoes with water and white vinegar for at least 5 minutes. (Note 2)
Dry the potatoes with a dish towel or paper towel. (Note 4)
Prepare a large pot and pour oil to heat the oil to 160°C/320°F (Note 5).
1st Fry – Put the potatoes one by one into the pot from the side. And do it in such a way that no oil is spilled.
Fry them for 5 to 6 minutes or when a chopstick can be inserted, which means they're cooked.
Drain them well on paper towels to soak up oil and moisture. Air dry and cool for 2 to 5 minutes to reduce moisture and increase crispness.
2nd Fry – This keeps the potato wedges crispy for a long time and doesn't make them greasy. Increase the oil temperature to 200ºC/392°F (Note 6). Fry the potatoes in batches.Fry them for only 2 to 3 minutes, or when the potato wedges turn a golden brown color and the bubbling becomes less. You can put them on a cooling rack. Seasoning – Drain well on paper towels or a wire rack and repeat with the remaining potato wedges. Season with a little salt and pepper to add more flavor.
Serve- the potato wedges with cheese sauce and beer-battered fish for a perfect meal.