Ingredients

• 2 Tablespoons cornstarch
• 2 teaspoons chili powder
• 1 teaspoon chipotle chili powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cumin
• pinch salt
• 1 pound bag fingerling potatoes (or 2 medium russet potatoes)
• 2 Tablespoons olive oil
• 1 teaspoon Worcestershire sauce
• 1 Tablespoon grill seasoning
• 3/4 cup shredded cheddar cheese
• 2 Tablespoons chopped chivs
• 6 slices bacon, cooked and crumbled
• homemade ranch dressing

Preparation

1. Mix together cornstarch, chili powders, paprika, cumin, and a pinch of salt. You can add red pepper flakes and a pinch of cayenne if you want.
2. I did not have any regular potatoes, only fingerlings, so I gave them a half peel, and cut them into wedges. Add them to a large bowl, toss the potatoes with olive oil, Worcestershire sauce, and grill seasoning.
3. Sprinkle the cornstarch mixture over the potatoes.
4. Toss until the potatoes are completely coated. Line a baking sheet with parchment paper, and spray with cooking spray. Put the oven rack in the center of the oven, and preheat to 425°F. Arrange the potatoes on the baking sheet in a single layer. Bake for 30 to 40 minutes. Give them a toss a few times during the cooking time.
5. I transfered my potatoes to a cast iron skillet, but you can keep the fries on the baking sheet if you want.
6. Cover the fries with cheese.
7. And bacon.
8. Put back in the oven until the cheese is melted. Sprinkle with chopped chives.
9. Send it over the top with a generous dollop of homemade ranch dressing.