Directions

• Preheat the oven to 450°F.
• Place whole potatoes (do not poke) into microwave-safe covered dish.
• Microwave on high for 3 to 4 minutes. Let cool.
• Cut each potato lengthwise into eight, even wedges.
• In a mixing bowl, stir together the chili powder, chopped cilantro, onion powder, garlic power, and ground cumin; set aside.
• Arrange the potatoes in a single layer on a baking sheet.
• Sprinkle spice mixture onto potatoes and toss to coat.
• Bake for 10 minutes until the potatoes are crisp, rotate and cook an additional 10 minutes until dark golden brown on all sides.
• Sprinkle shredded cheese onto cooked fries and bake for another minute or two to melt cheese. Transfer to a plate and serve.