Ingredients:

  • 2 lbs (900g) Russet potatoes, peeled and cut into ½-inch thick fries
  • 2 tablespoons olive oil (or avocado oil)
  • 1 tablespoon cornstarch (or potato starch)
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon onion powder
  • ½ teaspoon dried oregano
  • ½ teaspoon salt (plus more to taste after baking)
  • ¼ teaspoon black pepper
  • Optional: a sprinkle of cayenne pepper for a touch of heat

Instructions:

  1. Peel the potatoes and cut them into even ½-inch thick fries. Soak the fries in cold water for at least 30 minutes (or up to 2 hours) to remove excess starch. Drain thoroughly and pat completely dry.
  2. In the large mixing bowl, toss the dried fries with olive oil until evenly coated.
  3. Sprinkle the cornstarch, garlic powder, paprika, onion powder, oregano, salt, and pepper over the fries. Toss again to ensure the fries are evenly coated in the spices.
  4. Spread the seasoned fries in a single layer on the prepared baking sheet. Ensure they are not overcrowded to promote even cooking and crisping.
  5. Bake in a preheated oven at 400°F (200°C) for 30-40 minutes, flipping halfway through. Cook until golden brown and crispy, adjusting baking time as needed.
  6. Remove the fries from the oven and season with additional salt to taste, if desired. Serve immediately with your favorite dipping sauce.