Cut the peeled potatoes into long sticks with a thickness of 6 mm.
Rinse the potatoes in cold water.
Then put them in a pot with boiling water, add vinegar and salt.
Bring to a boil over high heat, then immediately reduce the heat and cook for 10 minutes.
Then take them out onto paper towels and let the liquid absorb.
In a pot with well-heated oil, add the potatoes in three batches and fry for one minute.
Remove onto paper towels.
Let the potatoes cool for 30 minutes.
Heat the oil again, and fry the potatoes once more in batches for 4 minutes each, stirring occasionally.
Remove them onto paper towels.
For the sauce, mix the sour cream, finely chopped dill, grated or chopped garlic, and salt to taste.
