- Prep Time:35m
- Cook Time:30m
- Total Time:1h
- Serves: 2
- Yield: About 4 cups
- 2 large russet Idaho® potatoes
- 1 tbsp. + 1 tsp Ras-el-hanout spice blend
- 1 tsp. paprika
- 1/4 tsp. ground turmeric
- 2 cloves of garlic, grated
- 3 tbsp. vegetable oil
- Salt, to taste
For the garnish
- fresh cilantro, chopped
Prep the potatoes
- Peel and slice each potato vertically in half. Take one half, then slice it vertically in half again. Flip it on the side, and slice again into 4 'fry' shaped pieces. Repeat with all the potatoes.
- Immerse the chopped potatoes in water for 20-30 minutes. This step is essential to removing the starch, making for a crispier 'fry'.
- Rinse the potatoes until the water runs clear. Drain and using a clean kitchen towel, dab until the excess moisture is removed. Transfer to a clean, dry bowl.
- Preheat oven to 425°F/220°C. Position the baking rack to the lowest position and another rack to the slot just above it.
- Combine the potatoes with the rest of the ingredients (except cilantro). Toss/stir to coat the spices evenly over the potatoes.
- Arrange in a single layer on a baking tray. You may line it with foil to make clean-up easier. I needed two medium trays.
- Bake in the preheated oven at 425°F/220°C for 30 minutes. Halfway during baking, swap the top and bottom trays, and toss/flip the fries.
- Once the time is up and the fries are crisp, remove from heat, toss with freshly chopped cilantro and serve hot with ketchup.