Arrange your oven shelves so they’re centered as possible.

Preheat your oven to 375F/190C.

Line two large baking sheets with tinfoil. I double-line my sheets, which saves on washing up and water use.

Only you know the size of your potatoes and how your microwave behaves. You want the potatoes partially cooked but not totally soft. Scrub them, then pierce them in a few places so they do not explode. Start with three minutes cooking.Test carefully. If they’re still rock-hard, give them another minute in the microwave.

Once they’re partially cooked, allow the potatoes to cool down. When you can handle them, peel, slice, and place slices on baking sheets.

If the potatoes fall apart, it’s okay. Just mush them back together and put them on the baking sheet.

Once all the potatoes are on the baking sheets, season with the spices. Scatter the garlic, if using, and squeeze the lemon over, if using. Pour the oils over each sheet. Or spoon them; I use a measuring spoon.

Put the baking sheets in the oven and bake the potatoes for 20-25 minutes. Check to ensure potatoes aren’t burning or undercooking. You may need to rotate the trays.

I don’t try to flip the potatoes over, as it seems to do more harm then good. Once they’re out of the oven, I give them time to cool, then carefully peel them off the foil.

To make the yogurt sauce, simply stir all the ingredients in a small bowl, tasting as you go. The herb sauce requires either a mortar and pestle or mini-processor, but it’s barely a recipe: I mixed cilantro, parsley, basil, and mint with garlic, salt, and olive to taste.

Serve spicy oven roasted fries as is, with a salad, or as a side dish. They’re delicious hot, warm, or at room temperature.

Spicy Oven Roasted Fries will keep, refrigerated, up to five days. Do not freeze.

The dipping sauces will keep for three days, covered and refrigerated.

Notes:

All manner of seasonings may be used here; chaat masala leaps to mind, as does turmeric, coriander, and fennel seed. The permutations are many.

As noted in the post, the original recipe calls for parboiling the potatoes. Living in drought country means no parboiling happens here. Instead, I pre-cook the potatoes in the microwave. Cooking time depends on potato size. Take care not to overcook, or the potatoes will crumble when you slice them. Don’t fret if this occurs; the potatoes will still be delicious. They’ll just look a little messy. Peel before or after; it matters not.

If your area of the world is watery, by all means parboil for three to four minutes in salted water.  Let the potatoes cool, then peel.