Ingredients:

  • 2 lbs (900g) Russet potatoes (or Yukon Gold), peeled and cut into ½ inch thick fries
  • 2 tablespoons (30ml) olive oil
  • 1 teaspoon (5g) salt
  • ½ teaspoon (2.5g) black pepper
  • ½ teaspoon (2.5g) paprika (optional, for flavour and colour)
  • ½ teaspoon (2.5g) garlic powder (optional, for extra flavour)
  • Cold water, for soaking

Instructions:

  1. Peel the potatoes and cut them into evenly sized fries. Soak the fries in a large bowl of cold water for at least 30 minutes (or up to 2 hours) to remove excess starch. Drain well and pat dry with paper towels.
  2. In a large bowl, toss the dried potato fries with olive oil, salt, pepper, paprika (if using), and garlic powder (if using). Ensure the fries are evenly coated.
  3. Spread the fries in a single layer on a baking sheet lined with parchment paper. Avoid overcrowding.
  4. Bake in a preheated oven at 400°F (200°C) for 30-40 minutes, flipping halfway through, until golden brown and crispy.
  5. Remove from the oven and serve immediately.