1

Prepare salt: Toast fennel, coriander and peppercorns in a small dry skillet over medium heat until fragrant, about 2 minutes. Pour into mortar or spice grinder and grill till a fine powder. In a small dish, combine the lemon zest and salt with the spices.

2

Put the sliced potatoes in cold water to rinse off starch. Remove potatoes after about 1 minute and drain. Dump water and refill with enough to cover potatoes by 1½-inches and add some kosher salt.

3

Place baking sheet lined with parchment paper in the middle of the oven; preheat oven to 450°F.

4

Bring potatoes to a boil over high heat. As soon as it comes to a boil, turn the heat down so they simmer for about 3 minutes. Gently drain and place on paper towels to dry. Place in a bowl and gently toss with the olive oil. Remove pan from oven and arrange the potatoes quickly on the sheet pan, leaving about ½-inch between slices. Roast for about 15 minutes, turn fries over and roast again for about 6 to 8 minutes and turn again until nicely brown. (total cook time is about 30 minutes). Remove fries from pan and toss with lemon-fennel salt. Serve immediately.