In a bowl, combine the sugar, white vinegar, salt, and water. Mix well until most of the sugar and salt has dissolved. Set aside.
Wash the potatoes and pat dry. Slice the potatoes into 1/4 inch thick strips.
Place the sliced potatoes into a air tight container. Pour the brine over the potatoes until fully submerged. Cover and place in the fridge overnight, at least 12 hours or preferably 24 hours.
Remove from fridge and drain the potatoes well. Lay the drained potatoes on a bed of papertowels and pat dry.
In a deep pot, heat up the frying oil to 325°F / 163°C. Fry the potatoes in batches for 4-5 minutes, making sure not to overcrowd the pot. The potatoes should not be browning at this stage because it will be double fried. Remove and place on a wire rack or paper towels to drain. Repeat this step for the rest of the potatoes.
Turn the heat up until the oil reaches 375°F / 190°C. Fry the partially cooked potatoes in batches for 1 minute or until golden brown. Remove and place on wire rack or paper towels to cool. Sprinkle with a pinch of flakey salt or regular salt, to taste. Repeat this step until all potatoes are cooked.
Serve immediately with dipping sauce and enjoy!
