Steps

1. Thoroughly wash the potatoes.
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2. Pat dry the washed potatoes.
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3. Cut the potatoes into 1cm thick slices.
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4. Cut into 1cm thick strips.
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5. Fill a bowl with water, add the cut potatoes, gently rub them, and soak for 1 hour.
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6. Smash the 3 cloves of garlic with the flat side of a knife, keeping the skin on.
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7. In a bowl, combine 2 tbsp rice flour and 1/2 tsp chicken bouillon powder and mix well.
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8. Rinse the potatoes that have been soaking for 1 hour.
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9. Place the rinsed potatoes in a bowl, cover, and microwave at 600W for 5 minutes.
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10. After microwaving, transfer the potatoes to paper towels, sandwich them between more paper towels, and thoroughly blot away excess moisture.
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11. Spread the dried potatoes in a single layer on a tray, ensuring they don't overlap, and let them air dry for about 30 minutes.
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12. Place the dried potatoes into a bag. Add the mixture of rice flour and chicken bouillon powder made in step 7, close the bag, and shake to lightly coat the potatoes.
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13. Pour about 1cm of frying oil into a pot and add the smashed garlic. Heat the oil until it reaches approximately 160°C (320°F).
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14. Once the oil is at the correct temperature, add all the coated potatoes and spread them out. Fry for about 2 minutes until the surface becomes slightly crispy.
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15. Increase the heat slightly to bring the oil temperature to around 180°C (355°F). Fry the potatoes, occasionally exposing them to air.
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16. Remove the garlic once it starts to brown.
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17. Fry for a total of about 7 minutes, until the fries are golden brown and crispy. Remove from the oil. (The secret here! By gradually increasing the oil temperature, you achieve fries that are crispy on the outside and fluffy on the inside.)
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