Preheat oven to 400 degrees F (200 degrees C).
Peel Russet Potato (3).
Chop potatoes into large chunks, about 3 centimeters square.
Place russet potatoes into a pot filled with salted water.
Bring to boil, and let cook for about 20 minutes or until just tender.
Put lid back on pot.
Vigorously shake the potatoes in the lidded pot to roughen the edges.
Drizzle potatoes with Extra-Virgin Olive Oil (2 tablespoon).
Add All-Purpose Flour (2 tablespoon).
Toss pot again to distribute extra virgin olive oil and flour.
Spread russet potatoes onto baking tray.
Bake in the oven until brown and crispy, about 30 minutes.