and cut them, lengthwise, small, even wedges or sticks.
Adjust an oven rack to the lowest position (or any rack — every oven is different) and preheat the oven to 475 degrees F (250 degrees C).
Place the sliced potatoes into a large bowl and cover them with hot tap water. Let them soak for 10 minutes.
Olive Oil (3 Tbsp)
over a rimmed baking sheet.
Drain the potatoes and dry them thoroughly with a tea towel. Dry out the bowl they were just soaking in. Put the potatoes back in and toss with
Olive Oil (1 Tbsp)
Kosher Salt (1 tsp)
Arrange the fries in a single layer on the baking sheet and cover the sheet tightly with foil. Bake for 5 minutes, then remove the foil.
Continue to bake for 15 to 20 minutes, rotating the pan after 10 minutes to ensure even browning.
Remove the baking sheet from the oven and, using a firm spatula, loosen the fries from the bottom of the pan. I find flipping the potatoes at this step to be problematic, so I just gently jostle the fries, trying as best I can not to break any and to shake them up a bit so that they will brown evenly.
Continue to bake until the fries are golden and crisp, about 5 to 10 minutes longer. Rotate the pan as necessary to help them brown evenly.
Remove from the oven, and season with more
Maldon® Sea Salt Flakes (to taste)
and/or any other seasonings you wish. Serve immediately or as soon as they are cool enough to eat.