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You need Potato.
Provide Dashida (or bouillon granules).
You need Krazy Salt.
You need Garlic powder.
Prepare Frying oil.

Wash the potato well and remove the buds. If you peel the skin, the fries will resemble McDonald's fries, but I leave the skins intact..
Slice into 5 mm matchsticks.
Soak in water to thoroughly remove the starchiness..
Dry off the excess water with a paper towel..
Combine the flavoring ingredients. The ratio is Dashida 1: Krazy Salt 1: Garlic powder 1..
Deep-fry in 160°C vegetable oil until crispy. Since they are being fried until the moisture from the potatoes is removed, it surprisingly takes some time, but be patient!.
Once they become crispy, raise the heat of the oil to 180°C to seal out the oil..
Line a bowl with paper towels and place the fries in the bowl to drain excess oil..
While still warm, sprinkle the fries with the bowl from Step 5 and combine well. Taste while adding the flavor and adjust as needed..
The french fries are done!.
Here is a recipe for somewhat elegant fries that are fried in butter.. https://cookpad.com/us/recipes/144919-for-christmas-somewhat-extravagant-fried-potatoes.
For thickly sliced fried potato wedges https://cookpad.com/us/recipes/144904-thick-potato-wedges-with-skins.

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