Place the potatoes and vinegar in large heavy bottom pot and add 2 quarts of water and 2 tablespoons of salt. Bring the water a boil over high heat. Boil for 10 minutes until the potatoes are fully tender, but not falling apart.

Drain and spread on paper towel-lined rimmed baking sheet. Allow to dry for five minutes.

Place the oil in a large Dutch oven. Heat over high heat to 400°F.

Add the fries in small batches to oil. Cook for 50-60 seconds, agitating occasionally with tongs, then remove to second paper-towel lined baking sheet.

Repeat this process with the remaining potatoes.

Allow the potatoes to cool for 30 minutes.

Once the fries have cooled, bring the oil back to a 400°F over medium high heat.

Fry small batches of the potatoes a second time until crisp and golden brown, about 3-4 minutes.

Once golden, remove the fries with a pair of tongs and transfer to a fresh paper towel lined baking sheet and season with salt and garlic salt.

Top with shredded cheese, guacamole, sour cream and pico de gallo. Serve immediately.