Peel potatoes, and cut into 1/3-inch slices. Then cut slices into 1/2-inch sticks. Fill a large bowl with water and submerge potato sticks for at least 30 minutes (may be left in water up to 24 hours).
In a large, heavy-bottomed Dutch oven, fitted with a deep fry thermometer, heat oil to 325 F.
Remove potatoes from the water, and pat dry to remove excess water. Working in small batches, add potatoes to hot oil. Cook the potatoes 5 to 7 minutes, until very light gold. Remove potatoes from oil, shake off excess oil, then place on rack to drain any additional oil. Repeat with remaining potatoes until all are light gold in color.
Raise the heat of the oil to 350 F. Preheat oven to 200 F.
In a small bowl, mix together paprika, Old Bay, chili powder, brown sugar, cumin, coriander, thyme, garlic, onion powder, and salt.
Working in small batches, again, until golden brown, about 3 to 5 minutes. Remove cooked potatoes from oil and shake off any excess. Place hot fries in a large metal bowl and toss with spice mixture, to taste. Place on a baking sheet and place in preheated oven to keep warm. Serves 6 to 8 as a side dish.