Crispy Spiced Oven Fries

3 medium russet

potatoes, scrubbed

1 tsp kosher salt

1/2 tsp freshly ground pepper

11/2 tsp smoked paprika

1/4 tsp ground cumin

1 pinch cayenne

pepper (optional)

2 tbsp extra-virgin

olive oil

INSTRUCTIONS

1 Preheat oven to 425 degrees. Line two large baking sheets with parchment paper. Spray the parchment paper with cooking spray. (Do not skip this step, or your fries may stick.) 2 Slice the potatoes lengthwise into ¼-inch planks. Pat the planks dry with paper towels, then slice lengthwise into ¼-inch fries. (As a point of reference, aim for McDonald’s-size fries.) Pat the fries dry a second time and place in a large bowl. 3 Combine the spices in a small bowl. Drizzle fries with olive oil and sprinkle with half of the spice mixture. Toss to coat. 4 Arrange fries on the baking sheets in an even layer, making sure there’s a little bit of space between each fry. (If you crowd them, they’ll steam instead of getting nice and crisp.) Bake for 15 minutes. Remove fries from the oven and carefully flip them over with a spatula. Return to the oven and bake for 10 to 15 minutes more or until browned and crisp. (Keep a close eye on them during the last few minutes of the cooking time; they go from brown to burned very quickly.) 5 Sprinkle fries with the remaining spice mixture and toss to coat. Serve immediately.

The perfect healthy side for a Cuban sammy? Chef Serena Wolf’s baked version of a classic, from her cookbookThe Dude Diet: Clean(ish) Food for People Who Like toEat Dirty.