Source: Messenger-Inquirer

4 large russet potatoes
4 tablespoons olive or vegetable oil
1 tablespoon cumin
1/2 tablespoon chili powder
Salt and freshly ground black pepper, to taste

Preheat oven to 475 degrees F.

Cut each potato in half lengthwise, then cut each half into about six long wedges. 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).