Ingredients
- 2 tablespoons cornstarch
- 1 tablespoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon red chili flakes
- pinchof cayenne pepper
- salt to taste
- 2-4 medium russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon Worcestershire sauce
- 1 tablespoon grill seasoning
- 1/2-1 cup shredded sharp cheddar cheese
- 2 tablespoons chopped fresh chives
Preparation
Step 1
Place a rack in the center of oven and preheat to 425. Spray a baking sheet with cooking spray. In a small bowl, whisk together cornstarch, chili powder, paprika, cumin, chili flakes, cayenne pepper, and salt. Set aside. Rinse potatoes and peel. Using a sharp knife, slice a 1/4-inch piece off the potato lengthwise. This will give you a base to slice on. Rest the potato, cut side down, and slice potato into 1/4 to 3/8 inch planks. Stack the planks in piles, 2 to 3 planks high, and slice lengthwise into strips.
In a medium bowl, toss the potato strips with olive oil, Worcestershire sauce, and grill seasoning. Sprinkle the cornstarch mixture over slices and use tongs to toss together until every potato is coated with cornstarch and seasoning. Spread potatoes onto prepared baking sheet in a single layer. Bake for 30-40 minutes, removing from the oven 2 or 3 times to toss potatoes as they cook. Cook until potatoes reach desired crispiness. Remove from oven, top with cheese, and return to oven just until cheese melts. Remove, and place onto a platter, sprinkle with chives and serve immediately.