In a large bowl, fully submerge the cut potatoes in cold water and let sit for 1 hour. This draws some of the starch out of the potatoes and helps them bake-up more crispy. After 1 hour, drain the water and give the potatoes a final rinse under cold water. Set them to dry on a bed of paper towels (pat dry if needed).
Combine all of the Baharat Salt ingredients in a small bowl and set aside. Preheat your oven to 425°.
Return the potatoes to a large, dry bowl and sprinkle with corn starch. Toss with your hands until each stick is coated and there are no residual clumps. Then add the oil and toss again. Finally, add all of the Baharat Salt mixture and toss again to fully coat each stick. Transfer the potato sticks to 2 large rimmed baking sheets lined with parchment paper or coated in cooking spray. Spread the potatoes evenly across each baking sheet making sure that they do not overlap. Bake them in a preheated 425° oven for 40-45 minutes or until browned and crisp (rotate the baking sheets between oven racks after about 20-25 minutes).
Once done, transfer the potatoes to a serving platter and top with the crumbled Gorgonzola cheese (if using). Serve with malt vinegar on the side. Enjoy!