Ingredients:

  • 2 lbs (900g) Russet potatoes (or Yukon Gold), peeled and cut into ½-inch thick fries (chips)
  • 2 tablespoons (30ml) olive oil (or other high-heat oil like avocado or sunflower)
  • 1 teaspoon (5ml) sea salt (or kosher salt)
  • ½ teaspoon (2.5ml) black pepper
  • Optional: ½ teaspoon (2.5ml) garlic powder
  • Optional: ½ teaspoon (2.5ml) onion powder
  • Optional: ½ teaspoon (2.5ml) smoked paprika

Instructions:

  1. Peel and cut the potatoes into evenly sized fries.
  2. Submerge the cut fries in cold water for at least 20 minutes (up to 2 hours) to remove excess starch. Drain and pat thoroughly dry with paper towels.
  3. Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper (optional).
  4. In a large bowl, toss the dried fries with olive oil, salt, pepper, and any desired seasonings until evenly coated.
  5. Spread the fries in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
  6. Bake for 15 minutes, then flip the fries.
  7. Continue baking for another 15-25 minutes, or until golden brown and crispy, flipping halfway through. Watch them closely at the end to prevent burning!
  8. Remove from the oven and serve immediately.