1 ½ to 2poundsrusset potatoesabout 3 large or 4 medium potatoes
2 to 3tablespoonsolive oilOR canola oil
1tablespooncornstarch
2teaspoonssmoked paprika
1teaspoonsalt
½teaspoonblack pepper
½teaspooncumin
½teaspoongarlic powder
Instructions
Wash the potatoes and cut them lengthwise into ½" thick slices. Cut each slice lengthwise into ¼" sticks. Fill a large bowl with cold water and soak the potato slices for at least 30 minutes and up to 1 hour. Drain the potatoes and pat them dry with paper towels.
Preheat oven to 425ºF and line two baking sheets with parchment paper. In a small bowl, combine the cornstarch, smoked paprika, salt, black pepper, cumin, and garlic powder. In a large bowl, toss the potatoes with oil to coat. Sprinkle the seasoning mix over the potatoes and toss until evenly coated.
Divide the potatoes between the prepared baking sheets, spreading them into a single layer with space between the fries. Bake for approximately 40 minutes, watching closely and flipping the potatoes halfway through. If necessary, flip again and continue baking for an additional 5 to 10 minutes or until preferred crispness is reached. Taste and season with additional salt, if desired, and serve hot with ketchup or your favorite dipping sauce.
Video
Notes
The amount of oil you should use will depend on your exact quantity of potatoes. Start with 2 tablespoons of oil and add more only if necessary, keeping in mind that the fries should be well-coated in oil in order to crisp up in the oven, but they should not be saturated/dripping.
Total baking time will depend on how hot your oven runs, how thick you slice your potatoes, and how much you crowd the baking sheets (don't crowd them!). Keep a close eye on the fries starting at about the 30-minute mark, as they can burn quickly.
For spicy fries, increase the black pepper and/or add a little cayenne or chipotle chile pepper powder to the seasoning mix.