Peel the potatoes and cut them into sticks about 1/2 inch thick.
Place the potato sticks in a bowl of cold water for 30 minutes to remove excess starch.
Drain and pat them dry with paper towels.
In a mixing bowl, combine the flour, garlic powder, onion powder, salt, and black pepper.
In another bowl, beat the eggs.
Place the breadcrumbs in a third bowl.
Heat about 1 inch of vegetable oil in a large skillet over medium heat until hot.
Coat each potato stick in the flour mixture, then dip it in the beaten eggs, and finally roll it in the breadcrumbs until fully coated.
Carefully place the coated potato sticks in the hot oil, frying in batches to avoid overcrowding.
Fry for about 3-4 minutes on each side or until golden brown and crispy.
Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
Serve hot with your favorite dipping sauce, such as ketchup or ranch dressing.