Combining the Perfect French Fry recipe with fermented potatoes

I'm going to start a few potato ferments today with the goal of making french fries with them. The only problem is, most of the fermented potato french fry recipes I'm able to find end with soft, pale fries.

I'm trying to combine the Perfect French Fry recipe with these fermented potatoes, but hoping to get some advice before jumping in.

• The dilemma: Fermenting before or after par-boiling in vinegar

Fermenting the fries should provide some additional acidity to the potato itself, but if I parboil after fermenting, I'm concerned that the acidity will be lost in the water along with the fermented flavor.

If parboiling before fermentation, will the benefits of the acidic parboil hold through the 3-4 day ferment? I'll also need an additional source of lactobacillus as I assume it wouldn't survive the process.

OR, is a vinegared parboil even necessary? The lactic acid COULD provide enough acidity to rigidify the fry walls, but I'm not able to find information on whether or not the partial cooking through the boil is required for the benefits.

Other than the ferment, I'll be following the rest of the perfect fry recipe as written. If anyone has any experience with getting crispy, fermented fries I'd love some input! Otherwise I'll give it a go and report back.