I don't own a deep fryer, so I convert my cast-iron Dutch oven to the purpose. You can use any large pot for the fryer.
Try adding different spices: seasoned salt, dill, and vinegar. The possibilities are virtually endless.
The longer you soak the potatoes the more flavor they will absorb.
The nutrition data for this recipe includes the full amount of the vinegar. The actual amount of the vinegar consumed will vary.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.