Ingredients:

  • 4 large Russet potatoes (about 2 lbs or 900 grams)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon sea salt (5 g, adjust to taste)
  • ½ teaspoon black pepper (2 g)
  • ½ teaspoon garlic powder (2 g, optional)
  • ½ teaspoon paprika (2 g, optional)

Instructions:

  1. Wash and peel the Russet potatoes (if desired). Cut the potatoes into even sticks (about ¼ inch thick).
  2. Place the cut fries in a large bowl of cold water. Soak for 30 minutes to remove excess starch for crispier fries.
  3. Drain the fries and thoroughly dry them using a clean kitchen towel.
  4. In a large bowl, toss the dried fries with olive oil, salt, pepper, garlic powder, and paprika until evenly coated.
  5. Preheat the oven to 425°F (220°C). Spread the fries out in a single layer on the prepared baking sheet.
  6. Bake for 30-35 minutes, flipping halfway through, until golden brown and crispy.
  7. Remove from the oven once crispy and golden. They should be crunchy on the outside but tender within.