Ingredients:

  • 2 pounds (900g) Russet potatoes, scrubbed and cut into ½-inch thick fries
  • 2 tablespoons (30ml) olive oil
  • 1 teaspoon (5ml) kosher salt, or to taste
  • ½ teaspoon (2.5ml) garlic powder
  • ¼ teaspoon (1.25ml) paprika
  • ¼ teaspoon (1.25ml) freshly ground black pepper

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Cut the potatoes into uniform fries, about ½ inch thick.
  3. Place the fries in a large bowl of cold water for at least 30 minutes (or up to 2 hours) to remove excess starch. Drain thoroughly and pat very dry with paper towels.
  4. In the same bowl, toss the dried fries with olive oil, salt, garlic powder, paprika, and black pepper until evenly coated.
  5. Spread the fries in a single layer on a large baking sheet lined with parchment paper (if using). Ensure they are not overcrowded for even browning.
  6. Bake for 15 minutes, then flip the fries and continue baking for another 15-25 minutes, or until golden brown and crispy.
  7. Remove from oven and serve immediately with your favorite dipping sauces.