Peel the potatoes and use the radish cutter to turn out the fries.
Dip the fries in the mixture of soy, chili, teryaki and BBQ sauce and marinate briefly.
Then dust the marinated fries with flour. To do this, place them in either a sealable container or a freezer bag along with the flour and shake it briefly so that the flour is evenly distributed over the fries.
Fry the fries at 180-200 °C in hot sunflower oil until they have the desired color.
Remove, drain and sprinkle with the spice mixture.
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