1lb3 large russet potatoes, cut into ½” matchsticks
1/4teaspoonKosher salt or your favorite seasoning
Preheat oven to 450℉.
Wash the outside of the potatoes.
Cut potatoes into ½” matchsticks.
Place cut potatoes into a bowl of cold water for at least 1 hour in the refrigerator or up to 24 hours. Do not skip this steps – the water will draw out the excess starch will prevent them from sticking together and making them crispy.
Strain potatoes and pat with a lint free towel to remove any excess water. I prefer to use a flour sack towel. Place dried potatoes on baking sheet.
Drizzle potatoes with olive oil and toss until potatoes are evenly coated. Spread potatoes evenly on baking sheet so no potatoes are overlapping.
Bake for 25-30 minutes, flipping after 20 minutes.
Sprinkle with salt (or your seasoning of choice).
If you prefer a thicker French fry, try baking at 425℉ for 30-40 minutes.