Using a mandoline, slice the potato into thin strips using the julienne blade.
Immediately place the slices in ice cold water and let soak for about 5-7 minutes to remove the excess starch.
Remove the potatoes from the water and place on a baking sheet lined with paper towels.
Pat the potatoes dry. You can also place them in a salad spinner if desired. (Potatoes MUST be super dry before proceeding.
Heat oil in a deep pot to 350 F.
Add a few potatoes to the pot a little bit at a time, waiting for the oil to settle down before adding in more (the pot will overflow if you just dump a whole batch in at once).
Cook the potatoes in batches until golden, stirring to separate them.
Drain on paper towels.
Mix together the seasonings and immediately sprinkle the hot potatoes with the seasoning, tossing to coat.
Serve immediately. (They are also good the next day.)
Store in airtight container if there are any left over!