Ingredients:

  • lbs Russet or Maris Piper potatoes
  • Cold water (enough to cover)
  • tablespoons Olive Oil or Avocado Oil
  • teaspoon Fine Sea Salt
  • ½ teaspoon Garlic Powder
  • ¼ teaspoon Freshly Ground Black Pepper

Instructions:

  1. Peel the potatoes (optional) and cut them into uniform sticks, aiming for ¼ to ½ inch (6-12mm) thick batons. Uniformity is crucial for even cooking.
  2. Place the cut potatoes into a large bowl and cover completely with cold water. Let them soak for at least 30 minutes (up to an hour is ideal) to draw out excess starch.
  3. Drain the starchy water and rinse the potatoes well under cold running water until the water runs clear. Lay the fries out on paper towels or clean tea towels and pat them until they are bone dry.
  4. Preheat your oven to 425°F (220°C). Line two large baking sheets with parchment paper or silicone mats. If using only one sheet, place a wire rack on top for airflow.
  5. In a large bowl, toss the dried fries with the oil until lightly coated. Sprinkle with salt and garlic powder, tossing again to distribute evenly.
  6. Spread the seasoned fries onto the prepared baking sheets in a single layer, ensuring there is space between each fry.
  7. Bake for 15 minutes.
  8. Carefully flip the fries using a spatula. Return to the oven and bake for another 15–20 minutes, rotating the tray halfway through, until they are deep golden brown and visibly crunchy.
  9. Remove from the oven, immediately toss with a tiny pinch of extra salt if desired, and serve piping hot.