INGREDIENTS

  • 1 lbs russet potatoes
  • 1 teaspoon coarse salt - to taste
  • 1 tablespoon oil

INSTRUCTIONS

  1. Preheat oven to 425° convection.
  2. Line a baking sheet with foil and place a rack on top. Spray the rack with PAM cooking spray.
  3. Scrub the potatoes. If using Russets, peel first. Cut into ¼–⅜ inch fries. A mandoline works well—just follow safety directions.
  4. Soak in cold water for 20–30 minutes to remove surface starch.
  5. Rinse several times, then dry thoroughly with paper towels.
  6. Dry the bowl, return the fries, and toss with 1 tablespoon of oil.
  7. Arrange fries on the prepared rack in a single layer. They can touch slightly, but don’t overlap. Sprinkle lightly with coarse salt.
  8. Bake for about 30 minutes or until golden brown and crisp. Season again while hot.