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1
Preheat the oven to 350F.
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2
Place the shallots root end down on a flat surface and cut them in half, then slice them fairly thinly (about 1/8 inch).
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3
Pour the vinegar and sugar into a small saucepan and bring to a boil, stirring to make sure the sugar has dissolved.
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4
Pour the vinegar mix into a medium bowl, stir in the shallots and set aside.
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5
Place the potatoes in the oven and bake until tender when pierced in the center with the tip of a knife, 45 minutes to 1 hour.
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6
Set the potatoes aside to cool.
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7
Pour the oil into a heavy-bottomed pot (or, alternatively, a deep fryer).
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8
Heat the oil slowly over low heat to 375 F using a thermometer to monitor the temperature.
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9
Cut the potatoes in half lengthwise and break the flesh up with your fingers so there are some large and some small pieces.
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10
Separate the potatoes into 2 piles, large pieces in one, smaller in the other.
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11
Line a baking sheet with a kitchen towel to drain the potatoes and shallots once they are cooked.
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12
Drop the potatoes, in small batches, into the oil.
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13
Fry the larger pieces first because they will take longer.
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14
Cook until crispy, turning on both sides with a slotted metal spoon.
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15
Drain them on the lined baking sheet.
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16
Season with salt immediately.
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17
When all of the potatoes, big and small, are fried, toss the shallots in the oil and fry for 1 minute or so until slightly crispy.
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18
Remove them with the slotted spoon, drain and toss with the potatoes.
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19
Sprinkle with the vinegar from the shallots.
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20
Pile into a bowl.
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21
Serve immediately.
