Cut the potatos into long same size pieces of about 0.20 inches (1/2 cm) thick.
Put the potatos in a big bowl, submerged into cold water, and let them rest for 30 minutes.
Drain the potatos and place them on a kitchen towel to remove the water.
Pour enough oil into a medium size pot for frying and let it heat up for about 4 minytes.
Once dry, place the potato pieces in a bowl again, and add in the cornstarch along with all the other spices but the salt, and mix until they are all coated.
When the oil is hot enough (about 284º F -140º C-) and carefully add in the potatos in batches (if you fry too many at a time they will not be as crispy) and cook for abour 3-4 minutes until slightly golden brown.
When they are ready, placec the fries on a big plate with kitchen paper to remove the excess oil, and season with salt.
Repeat the process until all the fries are ready, adding more oil if you need it. Eat while still hot and so they do not get soggy. Eat with some dips and dressings of your choice.