Place all the ingredients in a small airtight container and cover. Shake well until fully combined.

Store in cabinet for up to three months.

In a large bowl, place the cut potatoes and

pickle juice. Cover well with cold water and set

aside for one hour.

Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Line two metal baking sheets with Gefen Parchment Paper. Set aside.

Drain water from the potatoes and use a paper towel to pat them dry. Spread them evenly on the prepared baking sheets.

Spray the fries generously with cooking oil. Place in the oven and bake for one hour and 15 minutes, or until golden brown.

Remove from oven and transfer hot fries to a large bowl. Spray well with cooking spray and add half the spice mixture. Toss well and serve.

Combine all the ingredients in a one-pound (450-gram) container. Shake well and store in the fridge

for up to five days.