Preheat oven to 425 degrees F.

Cut potatoes lengthwise into slices that are ⅓-inch thick and then cut each slice into ⅓-inch thick strips. Dry the potatoes between two kitchen towels.

In a large bowl, combine the potatoes, 3 tablespoons olive oil, and 1 teaspoon kosher salt.

Divide the potatoes between two baking sheets lined with parchment paper, spread into a single layer.

Bake until the potatoes are golden brown, about 40 minutes, turning the potatoes every 10 minutes, and rotating the racks halfway through baking.

In a small bowl, stir together ground cumin and ground coriander. Set aside.

Heat 1 teaspoon olive in a small nonstick skillet set over medium heat. Add garlic and cook until fragrant, 30 seconds to 1 minute. Take care not to burn the garlic.

Place the cooked potatoes in a large bowl and toss with garlic, cumin and coriander mixture, and cilantro. Taste (be careful – they’ll be hot!) and season with additional salt, if necessary. Serve.