Start with a couple of medium russet potatoes. That will make four servings. Preheat oven to 425° convection. If you don't have convection, you can use 450° or stay at 425° and it will take a bit longer.
Peel potatoes if desired. Cut your fries. I use a mandoline, but a knife will do. 1/4 inch thick is recommended.
Place in cold water and soak for 15 to 20 minutes. Rinse the fries with cold water and place on a towel and dry well. Dry the bowl and put fries back in and mix with about a tablespoon of oil.
Prepare a baking sheet with aluminum foil and a rack. Spray with PAM.
Spread the fries on a prepared rack. Do not overlap but they may touch a little. Give a light sprinkle of coarse salt.
Bake until golden brown. About 30 minutes.
Very easy recipe to cut in half or double.
I suggest Russet or Yukon Gold potatoes but other potatoes can be used. But this is not a sweet potato recipe. They need special treatment.
I like thinner fries so I cut 1/4 inch wide but wider is fine but will take a few more minutes to cook. If streak fries, I would lower the temperature by 25° and add some more time.
You can use frozen fries. Start at the step after soaking/drying. They may take a bit longer.
A little oil is needed for crispy.
I like to salt before cooking.
Fries can touch but overlapping is a problem with cooking.
If you do not use a rack and convection, you do need to flip the fries halfway through.
Two large potatoes will make enough fries for four servings and fill a half sheet pan (18X13 inches).
You can reheat cooked fries. Preheat your oven to 400° with a baking tray on a middle rack. Once preheated, remove the tray and spread the leftover fries single-layered on a baking tray. And then bake again for about 6 minutes. Thinner fries take less and thicker takes more.
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