Cut the potatoes into slices about 1/2 inch thick, then cut them 1/2 inch thick lengthwise into the shape of fries.
In a large bowl, cover the potatoes with cold water, cover the bowl, and refrigerate for at least 1 hour, or overnight.
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Thoroughly drain the potatoes in a colander. Pat them well with paper towels until completely dry.
In a large bowl, gently toss the potatoes with the olive oil, herbs, chili powder, and 1 teaspoon salt. Transfer the potatoes to the prepared pan.
Bake for 40 minutes, gently turning a few times, until cooked thoroughly and lightly browned.
Drain the fries on paper towels to remove any excess oil.
Sprinkle with a little salt, if desired, and serve with Creole mustard.
Beverage pairing: Roederer Estate Brut Rosé NV, California. Nothing like bubbles to make the experience of eating french fries even more lively, but it doesn’t have to be soda pop. This sparkler from the Anderson Valley brings light cherry-berry flavor and some pleasing toastiness to complement the baked fries. The flavors go well with the herbs, but the delight lies in the combination of textures.
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