3 large russet potatoes ▢2 tsp vegetable oil ▢seasoning salt ▢pepper
Glaze the oven at 375°F. Coat a baking sheet in aluminum foil and place a cooling stand on top.
Each potato should be sliced longitudinally into 3/8-inch pieces. The segments were then cut into 3/8-inch thick sticks. (A French fry cutter simplifies and expedites this phase.)
Cover the diced potatoes with water in a basin. Soak them for thirty minutes. This will result in the release of surplus carbohydrates and a fluffy fry. Drain the skewers of water and pat them dry.
Combine the sticks with olive oil, salt, and pepper in a gallon Ziploc. Shake the potatoes until they are coated uniformly. The potato sticks should be arranged in a single layer on the baking sheet-lined tray.
Position the baking sheet beneath the lowest shelf. Proceed with baking for twenty minutes. Transfer the baking sheet to the top rack and invert the potatoes. Bake for an additional 10 to 15 minutes, or until crisp and golden.