Ingredients:

• 2 large Russet Idaho® potatoes
• 1 tablespoon + 1 teaspoon Ras-el-hanout spice blend
• 1 teaspoon fresh ginger, grated
• 1 teaspoon paprika
• ¼ teaspoon ground turmeric
• 2 cloves of garlic, grated
• 3 tablespoon vegetable oil
• Salt to taste
• 2-3 stalks fresh cilantro, chopped

Directions:

1. Peel and slice each potato vertically in half. Take one half, then slice it vertically in half again to reduce the thickness. Flip it on the flat side, and slice again into 4 fry-shaped pieces. Repeat with all the potatoes.
2. Immerse the chopped potatoes in water for 20-30 minutes. This step is essential to removing the starch, making for a crispier fry.
3. Rinse the potatoes until the water runs clear. Drain. Using a clean kitchen towel, dab until the excess moisture is removed. Transfer to a clean, dry bowl.
4. Preheat oven to 425°F (220°C). Position the baking rack to the lowest position and another rack to the slot just above it.
5. Combine the potatoes with the rest of the ingredients except cilantro. Toss to coat the spices evenly over the potatoes.
6. 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.
7. Bake in the preheated oven for 30 minutes. Halfway during baking, swap the top and bottom trays, and flip the fries.
8. Once the time is up and the fries are crisp, remove from the oven, toss with chopped cilantro and serve immediately with ketchup or dip of choice.