1poundRusset potatoes(about 2 large potatoes; or use Yukon gold)
1/2teaspoonfine sea salt(I use Real Salt brand), plus extra for salt water
1/4 teaspoonground black pepper(optional, for spicy fries)
Preheat the oven to 400ºF. Slice the potatoes into 1/4-inch to 1/2-inch pieces, keeping in mind that the thinner you slice the fries, the crispier they will be. Try to keep them evenly sized, to promote even baking.
Fill a large bowl with cold water and stir in 2 tablespoons of salt. Place the sliced potatoes in the salt water and let them soak for 15 to 30 minutes. This will help them bake up crispier. When the potatoes are done soaking, drain them, and dry very well with a towel. (Dry the soaking bowl, too, so you can reuse it for the seasoning.)
Add the potatoes back in the dry bowl, and toss them with the olive oil. In a small bowl, stir together the french fry seasoning by combining the celery salt, 1/2 teaspoon of sea salt, onion powder, garlic powder, paprika, and black pepper. Shake the seasoning over the fries, tossing well to coat evenly.
Arrange the fries in a single layer on a large baking sheet. Make sure the fries aren't too close together or touching. (An over-crowded pan of fries will steam together and won't get as crispy.) Bake at 400ºF for 20 minutes. When the timer goes off, remove the pan and flip the fries to promote even crisping.
Return them to the oven to bake for 15 to 20 more minutes, or until they look golden and crispy. Keep an eye on any smaller fries that might burn; they could need to be removed earlier. (Note-- thinner cut fries will bake faster than thicker cut fries; so thinner fries might not need to bake as long.)
Serve the fries warm right away with your favorite dip. Leftovers can be stored in an airtight container in the fridge for up to 3 days, but keep in mind that the texture won't be as good when they are reheated. (They tend to dry out more.)
Nutrition information is for 4 ounces of potatoes. This information is automatically calculated, and is just an estimate, not a guarantee.