Add the sliced potatoes to a bowl and cover them with warm water. Stir in the vinegar. Let sit for 30 minutes. Remove the potatoes and place them on a towel, covering them with another towel on top. Press to absorb as much of the liquid you can. Continue to dry off the sliced potatoes with the towels while the oil heats.
Heat a large pot of vegetable oil over medium heat until it reaches 325 degrees F. Once the temperature is reached, add the potatoes in batches and fry until lightly golden and crisp, stirring with a wire spider, for about 3 to 4 minutes. Remove with the spider or large slotted spoon and place on a paper towel to drain. Cover in sea salt!
To serve, drizzle with the bbq sauce and blue cheese. Cover in a sprinkling of chives!
sriracha BBQ sauce
Add all ingredients to a saucepan and whisk to combine. Heat oven medium heat and bring to a boil, then reduce to low heat and cook for 30 minutes. Stir occasionally. Let sit at room temperature until it cools and thickens.
Store in a jar or sealed container in the fridge.
greek yogurt blue cheese
Combine all ingredients together in a bowl and stir until combined.