Why is it difficult to fry potatoes with vinegar?

When a large amount of starch and other substances in potatoes meet acetic acid, at a certain temperature, the starch and other substances in shredded potatoes react with acetic acid and become brittle and hard, so adding vinegar to shredded potatoes is not easy to fry.

Potato (Solanum tuberosum) is a perennial herb of Solanaceae and the third largest food crop in the world after wheat and corn. Potatoes, also known as eggs, potatoes, potatoes and so on. , is a tuber of Solanaceae. Together with wheat, corn, rice and sorghum, it has become the five major crops in the world.

Potatoes are native to the Andes in South America, and the history of artificial cultivation can be traced back to southern Peru from about 8000 BC to 5000 BC.