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. Recipe ID: 1315145.
For thickly sliced fried potato wedges Recipe ID: 2322858
Story Behind this Recipe
These french fries are thoroughly seasoned with dashida and garlic powder.
Don't add all of the seasoning ingredients at the same time. Make sure you taste the fries while adding the flavor. Make sure to thoroughly dry off the moisture from the potatoes before deep-frying. Sprinkle on the seasoning ingredients while the fries are still hot. If you don't have dashida, use bouillon or consommé granules. The main point is to take your time and patiently deep-fry the potatoes until crispy.