Mix the corn flour, spices and grated parmesan in a bowl. The potatoes are washed with a brush, are not peeled but are cut into large pieces, with a thickness of about 0.8″ (2 cm). Bring them to a boil until semi done, then drain the water.
Roll each piece of potato in the beaten eggs and then in the corn flour with the spices. Fry in plenty of oil or in a deep fryer, until golden.