Baked French Fries with Indian Spices (Cumin & Coriander)

Preheat oven to 425 F.

Cut potatoes lengthwise into slices that are 1/3-inch thick and then cut each slice into 1/3-inch thick strips. Dry the sliced potatoes between two kitchen towels.

In a large bowl, combine the potatoes, 3 tablespoons olive oil and 1 teaspoon kosher salt. Divide the potatoes between two baking sheets that you’ve lined with parchment paper. Spread potatoes into a single layer.

Bake in the preheated oven until the potatoes are golden brown, about 40 minutes. Make sure to rotate the pans every 10 minutes, and swap the racks halfway through baking.

In a small bowl, stir together ground cumin and ground coriander. Set aside.

Heat 1 teaspoon olive in a small nonstick skillet set over medium heat. Add garlic and cook until fragrant, 30 seconds to 1 minute. Take care not to burn the garlic.

Place the cooked potatoes in a large bowl and toss with garlic, cilantro and the cumin and coriander mixture. Taste (be careful—they’ll be hot!) and season with additional salt, if necessary. Serve.