Mexican-spiced potato oven fries

• 4 medium sweet and/or white potatoes*, peeled and cut into 1/2-inch thick strips, lengthwise
• 1 teaspoon chili powder
• 1/4 teaspoon ground cumin
• kosher salt and freshly ground black pepper to taste
• 3 tablespoons melted coconut oil

preheat oven to 425 degrees F. combine all ingredients in a large bowl, tossing to coat potatoes evenly. place potato strips on parchment-lined baking sheets in a single layer, leaving a little room around each strip so they can brown and crisp. cook for 15 minutes, flip the pieces over and cook for another 15-20 minutes, until nicely browned.

*note: you can use any kind of potato you want. a combination of sweet potatoes and russets is particularly good.