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As for method of coating, I prefer the shake-it-and-bake-it technique. I toss all the ingredients in a zip-lock plastic bag, seal it and shake vigorously, then pour onto a baking sheet.

Whether to flip the fries during baking to get more uniform crisping is a personal choice. Out of sheer laziness, I generally don't. But for more exacting cooks, flipping takes little effort


  • 4 large russet potatoes
  • 4 tablespoons olive or vegetable oil
  • 1 tablespoon cumin
  • ½ tablespoon chili powder
  • Salt and freshly ground black pepper, to taste


  • Preheat oven to 475 F.
  • Cut each potato in half lengthwise, then cut each half into about 6 long wedges or use a potatoe fry cutter. Alternatively, cut each potato into thin rounds. A mandoline (a hand-operated device that evenly slices vegetables) also can be used to cut uniform wedges or rounds.
  • Transfer the cut potatoes to a large zip-lock plastic bag. Add the oil, cumin and chili powder. Seal the bag and shake to evenly coat the potatoes. Transfer the potatoes to a baking sheet and arrange in a single layer.
  • Bake for 50 minutes, or until the fries are crisp. For more even crisping, use a spatula to flip the fries after 25 minutes. Season with salt and pepper. Serve hot (and with gobs of ketchup).
  • PREP TIME 20 Min
  • COOK TIME 50 Min

Categories: Potato  Side Dish 
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