Peel and cut the ends off and then cut the potatoes lengthwise in 1/4th inch slices. Then cut them into 1/4th inch matchstick slices. Or you can use a mandolin with the julienne blades set to 1/4th inch.
Soak the fries in a bowl of cold water for at least 30 minutes. Drain, rinse, and lay them out on paper towel lined cooling racks to dry, patting them with paper towels as excess moisture continues to seep. Meanwhile, preheat the oven to 400 degrees Fahrenheit and line baking sheets with parchment paper.
In a skillet, heat olive oil until it's hot. Add the crushed garlic, reduce heat to medium-low and sauté for 5 minutes, making sure not to burn the garlic and adjusting the heat as needed. Place a fine mesh sieve over a large mixing bowl. Pour the olive oil into the bowl, catching all the garlic. Add the fries to the garlic infused olive oil and toss to coat. If you like having crunchy bits of garlic in your fries go ahead and put them in too but I think they end up adding a bitter flavor.
Mix all the dry spices together, add to the potatoes and toss to coat. Add 1 tablespoon of the chopped dill and toss to coat.
Arrange the fries in a single layer across two baking sheets, making sure they aren't touching each other (I had to do two batches). Bake for 30 minutes, flipping once after 15 minutes. Remove the fries and heat the oven to 425 degrees Fahrenheit.
Taste the fries and decide if you want to add more sea salt. I ended up adding 1 teaspoon. Place the fries back in and continue to cook until they are golden, crispy, and the edges are beginning to brown (about 5 minutes). Let cool for a couple of minutes and sprinkle with chopped dill.
Serve freshly out of the oven with some crumbled feta cheese and the Mixed Herb Greek Yogurt Dip.