Ingredients
- 2 poundsrusset or yukon gold potatoes, unpeeled
- 3 tablespoonsolive oil
- ½ teaspoonfine sea salt, or more to taste
Directions
- 1
Preheat your oven to 425°F (220°C). Generously coat a large, well-seasoned rimmed baking sheet with nonstick spray.
- 2
Wash and scrub the potatoes thoroughly, then pat them completely dry with paper towels.
- 3
Slice the potatoes into ½-inch thick slabs, then cut each slab into ¼- to ½-inch matchsticks.
- 4
Transfer the cut potatoes to a large bowl. Add the olive oil and toss until every piece is evenly coated.
- 5
Spread the potatoes in a single layer on the prepared baking sheet.
- 6
Bake for 20 minutes, then use a spatula to gently flip and rearrange the fries. Return to a single layer and continue baking for 20–25 minutes, tossing once or twice more for even browning.
- 7
Remove from the oven when the fries are crisp and golden. Season with additional salt to taste and serve immediately.