Air-Fryer Pub Fries with Vinegar

2 lb. russet potatoes, cut lengthwise into ½-inch wedges
2 cups malt vinegar or distilled white vinegar
2 cups ice cubes
¼ teaspoon sea salt
Chopped fresh chives

Place potatoes in a large bowl. Add vinegar, ice cubes, and enough cold water to cover. Chill in the refrigerator at least 30 minutes or up to 1 hour. Drain potatoes; blot dry with paper towels. Sprinkle with salt.

Preheat air fryer to 400°F. Working in batches, arrange potato wedges in a single layer on a double-thickness of foil trimmed to fit air-fryer basket. Transfer wedges with foil to air-fryer basket.

Air-fry 18 minutes or until browned and crispy, turning once halfway through cooking. Keep warm in a 200°F oven while air-frying the rest.

Sprinkle fries with chives and serve with additional malt vinegar for dipping.