Ingredients:

  • 2 lbs Russet or Maris Piper Potatoes
  • Cold Water
  • 2 Tbsp Olive Oil (or Rapeseed Oil)
  • 1 tsp Aluminium-free Baking Powder
  • 1 tsp Fine Sea Salt
  • ½ tsp Freshly Ground Black Pepper

Instructions:

  1. Peel (optional) and cut the potatoes into uniform sticks, approximately ½ inch (1.25 cm) thick. Uniformity is key for even cooking.
  2. Place the cut potatoes in a large bowl and cover completely with cold water. Let them soak for a minimum of 30 minutes (up to an hour is fine) to draw out excess surface starch.
  3. Drain the potatoes completely. Spread them out on a clean, dry kitchen towel or several layers of paper towels. Pat them aggressively until they are as dry as possible. Moisture is the enemy of crispness!
  4. Preheat oven to a blazing hot 425°F (220°C). In a large, dry bowl, toss the dried potato sticks with the olive oil, ensuring every piece is lightly coated.
  5. Sprinkle the baking powder over the oiled potatoes and toss gently to coat. This is the secret weapon for extra crunch.
  6. Arrange the fries in a single layer on the preheated baking sheet(s). Do not overlap them, as they will steam instead of crisp.
  7. Bake for 20 minutes.
  8. Carefully flip the fries using a spatula. Return to the oven and bake for another 15–25 minutes, checking frequently, until deeply golden brown and crisp.
  9. Remove from the oven. Transfer immediately to a serving bowl and sprinkle generously with fine sea salt and black pepper. Toss quickly to coat. Serve piping hot.