Combine water, vinegar and 1 teaspoon salt in a large pot and bring to a boil over high heat.
Cut potatoes into ½-inch-thick sticks. Add to the pot, reduce heat to medium and cook just until starting to become tender, about 10 minutes.
Drain the potatoes and add them to a clean kitchen towel to catch any moisture. Gently pat dry, then transfer to a medium bowl and toss with olive oil, 1 teaspoon salt and battata HARRA spice blend. Carefully spread the potatoes in a single layer on a baking sheet. Bake, flipping halfway through, until golden and crispy, 30 to 40 minutes.