Ingredients:

  • 4 large russet potatoes (approximately 2 lbs total)
  • 4 cups cold water (for soaking)
  • 1 tablespoon salt (for soaking water)
  • 2 tablespoons olive oil (divided: 1 tablespoon for tossing, 1 tablespoon for drizzling if needed)
  • ½ teaspoon garlic powder (optional)
  • ½ teaspoon paprika (optional)
  • ¼ teaspoon freshly ground black pepper
  • Additional salt for finishing taste

Instructions:

  1. Prepare the Potatoes: Thoroughly wash the russet potatoes under cold water. Optionally peel the potatoes or leave the skin on for extra fiber and rustic flavor. Using a crinkle cutter, slice the potatoes into even, crinkle-cut fries for consistent cooking.
  2. Soak to Remove Excess Starch: Place the potato slices into a large bowl, add 4 cups of cold water and 1 tablespoon salt, and let them soak for 20 minutes to draw out extra starch and enhance crispiness.
  3. Preheat Oven: Preheat your oven to 425°F (220°C).
  4. Dry the Potatoes: Drain the potatoes in a colander and pat them thoroughly dry using clean towels or paper towels to remove excess moisture.
  5. Seasoning: Transfer the dried potato slices to a large mixing bowl, drizzle 2 tablespoons of olive oil over the fries, add garlic powder, paprika, and freshly ground black pepper, and toss well until all fries are evenly coated.
  6. Arrange on Baking Sheet: Line a baking sheet with parchment paper or a non-stick silicone baking mat and spread the fries out in a single layer to ensure even baking.
  7. Bake: Place the baking sheet in the preheated oven and bake for 15 minutes. Then, remove the tray, gently flip the fries using a spatula, and return to the oven for an additional 15 minutes or until the fries are golden and crispy.
  8. Final Touches: Remove the fries from the oven, sprinkle additional salt to taste while still hot, toss gently, and serve immediately.