1. Preheat oven to 425 degrees F.
2. Wash and peel the potato. With a sharp chef's knife, cut the potato into 1/4 inch slices. Then take each slice, and cut another 1/4 inch slice to make your fries.
3. One hour or more before baking time, throw the fries into an ice bath to help pull out the starch. Dry thoroughly when removed from water. (If you do this the day before, and then let them sit a while on your counter or in your fridge to "air out" this helps tremendously with getting them crispier.)
4. Put cornstarch in a large Ziploc bag. Throw dried fries into bag and shake, shake, shake! You will want just a fine coating on each fry.
5. Pull fries out of bag and dump onto dark baking sheet and drizzle the olive oil over the fries. Using hands, toss to coat evenly.
6. Sprinkle ground cumin, salt, and pepper, to taste, over the fries. Toss to coat evenly.
7. Space fries out on baking sheet, leaving space between each.
8. Place in oven and bake for about 15 minutes. Remove from oven, and flip fries over. Bake an additional 15 minutes or until skins have puffed and crisped (will also have brown spots).
9. Remove from oven and serve immediately!

For the dip:

1. While fries are cooking, in a small bowl, mix together sour cream, chipotle paste, lime juice and green onion (reserving a few green onion slices for garnish, if desired). Set aside and serve with hot fries.