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, vinegar, and salt. Bring to a boil over High Heat, then immediately reduce to Low Heat and cook for 10 minutes.
Then remove onto paper towels, let the liquid absorb.
In a pot with hot oil, add the potatoes in three batches and fry for a minute.
Remove onto paper towels.
Let the potatoes cool for 30 minutes.
Heat the oil again, and fry the potatoes again in batches for 4 minutes, stirring occasionally.
Remove to paper towels.
For the sauce, mix the sour cream, finely chopped dill, grated or chopped garlic, and salt to taste.
For the sauce, mix the sour cream, finely chopped dill, grated or chopped garlic, and salt to taste.
