Give the potatoes a wash under cold water then cut them into 1½ cm wide chips. Don't worry about peeling them.
Place the cut chips into a bowl & rinse under cold water until the water runs clear. Make sure the chips are fully submerged in water then leave to soak for at least 30 minutes.
Preheat an oven to 210°c/190°c fan (410°f/375°f).
Next, place the soaked chips into a large saucepan & cover in cold water. Add in the white wine vinegar a big pinch of table salt then place the pan over a high heat & bring to the boil.
Reduce the heat slightly then simmer the chips until they are just starting to soften but aren't cooked through. This will take 5-10 minutes.
Whilst the chips are simmering, place the duck fat & veg oil onto a baking tray then place into the oven to heat up.
Once the chips are par boiled, pour them into a colander & leave to drain for a minute or two.
Take the baking tray out of the oven then carefully place the chips into the hot fat.Take extra care with this step as the fat will be super hot! Give the tray a gentle shake so that the chips are spread out & completely covered in fat then season with a good pinch of the rosemary salt.
Return the tray to the oven & cook the chips for 40-45 minutes, until golden brown & crispy. Make sure to flip the chips over halfway through cooking so that they cook evenly.
Once cooked, transfer the chips to a metal bowl (using a slotted spoon/spatula to drain off some of the fat) then season with more rosemary salt. Serve immediately.