Ingredients:

  • 2 lbs (900g) Russet potatoes, peeled and cut into ½-inch thick fries
  • 2 quarts (2 liters) cold water, plus more for rinsing
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder (optional)
  • ¼ teaspoon paprika (optional)
  • Pinch of cayenne pepper (optional)

Instructions:

  1. Peel the potatoes and cut them into even ½-inch thick fries.
  2. Place the cut fries in a large bowl and cover with cold water. Soak for at least 30 minutes (or up to 2 hours).
  3. Preheat the oven to 450°F (232°C).
  4. Drain the soaked fries and pat them completely dry with paper towels.
  5. In a large bowl, toss the dried fries with olive oil, salt, pepper, and any optional seasonings.
  6. Spread the fries in a single layer on a baking sheet lined with parchment paper (if using). Avoid overcrowding.
  7. Bake for 15 minutes, then flip the fries with a spatula. Bake for another 15-25 minutes, or until golden brown and crispy.
  8. Remove from the oven and serve immediately with your favorite dipping sauce.