Ingredients:

  • 2 lbs (900g) Russet potatoes, peeled (if desired) and cut into 1/2-inch thick fries
  • 2 tablespoons (30ml) olive oil
  • 1 teaspoon (5g) sea salt, or to taste
  • 1/2 teaspoon (2.5g) garlic powder
  • 1/4 teaspoon (1.25g) paprika
  • 1/4 teaspoon (1.25g) black pepper

Instructions:

  1. Peel and cut potatoes into even fries, about 1/2-inch thick.
  2. Soak the cut fries in cold water for at least 30 minutes, or up to 2 hours. Drain thoroughly and pat dry with paper towels.
  3. In a large bowl, toss the dried potato fries with olive oil, salt, garlic powder, paprika, and black pepper until evenly coated.
  4. Spread the fries in a single layer on a baking sheet lined with parchment paper. Avoid overcrowding.
  5. Bake in a preheated oven at 400°F (200°C) for 20 minutes.
  6. Flip the fries carefully with a spatula and continue baking for another 15-25 minutes, or until golden brown and crispy, flipping once more halfway through.
  7. Remove from the oven and serve hot.