To make perfect baked potato fries: soak in water for at least 8 hours, strain in a colander, dry in a towel, toss in olive oil and spices, bake in a hot oven.
3 large potatoes (sweet potatoes, red bliss, Russet, yams, Yukon gold)
1/2 teaspoon allspice berries
1 teaspoon black peppercorns
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
1/8 teaspoon nutmeg
1 teaspoon salt
1 teaspoon sugar
1/4 cup olive oil
Scrub, peel and cut the potatoes in half lengthwise and turn the flat side down on the cutting board. Peeling is optional. Cut each half of the potato into 4 pieces. Place the potatoes in a large food storage container. Cover with water and soak in the fridge overnight or at least 4 hours.
Preheat the oven to 400° F. Place the oven rack in the middle of the oven. Prepare a shallow baking pan with tin foil.
Drain the potatoes, toss in a large mixing bowl and pat dry with a towel.
Place the spices in a spice grinder and blend until well combined. Cover the potatoes with olive
oil and mix until all pieces are evenly coated. Fold in the spices and mix in evenly. Dump the potatoes on the lined baking sheet and spread out evenly. Use a spatula to scrape the oil and spices from the bowl and pour over the potatoes.
Bake for 20 minutes. Flip. Bake for 20 minutes and taste for doneness. Serve warm or at room temperature for a snack.