In a small bowl, stir together corn starch, chili powder, paprika, cumin, chili flakes, and cayenne with a fork to combine. Set aside.
Roughly peel your potatoes. A few bits of stray potato skin will still taste awesome. Cut your potatoes into half-inch slices lengthwise to create planks. Then stack your planks (like half a potato stacks) to cut them into half-inch sticks. Voila. French fries. It doesn’t have to be super precise, but if you get them all roughly the same thickness, they’ll cook more evenly. Add your cut potatoes to a large mixing bowl.
Drizzle over the olive oil, Worcestershire sauce , salt, pepper, and garlic granules, and toss everything together to get all the fries coated and seasoned.
Next, sprinkle over the waiting seasoning mixture. Use tongs to toss this all together until all of your potatoes are coated in the red spice mixture.
Spread your potatoes out on your two baking trays in a single layer. If you overcrowd the baking tray, the potatoes will just steam and they won’t get as crispy, so try to give them a bit of space.
Bake for about 30 minutes or until the fries are as crispy as you’d like. Take them out halfway through to give everything a flip, and if you’re baking them on separate racks, switch out the racks when you put them back in the oven.
Once your fries are just the way you like them, take them out of the oven. Turn the oven off, but keep the door closed to trap the heat. Sprinkle the cheese evenly over both trays, then pop the trays back in the oven for just a few minutes to melt the cheese. It only takes a couple minutes, so just stay close and keep an eye on them.
Sprinkle over the freshly chopped chives and serve hot with your favorite dipping sauce.
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