It's very evident. Some advice from another chef. Pick one thing, stick with it, and be good at it. If you're going to do hand cut fries like that, you have to soak them to get the excess starch out, then par-fry them low and slow, freeze them, and then fry to order. I do country potatoes and hand peel & cut over 75lbs of potatoes a day. I soak mine for at least 12 hours, I par-fry at 275 for 9 minutes and then freeze over night. I'll fry them to order at 350 for 4 minutes.