Baked Russet Potato Fries

Instructions

1. Prepare the potatoes
   Preheat your oven to 425°F (220°C). Cut each potato lengthwise into 1/4-inch thick slices, then cut each slice into 1/4-inch thick fries. Try to keep them uniform in size so they cook evenly.
2. Soak the fries
   Place the cut potatoes in a large bowl of cold water and let them soak for 30 minutes. This removes excess starch and helps them crisp up better. After soaking, drain thoroughly and pat completely dry with paper towels.
3. Season the fries
   In a large bowl, toss the dried potato fries with olive oil until evenly coated. In a small bowl, combine garlic powder, onion powder, paprika, oregano, thyme, salt, black pepper, and cayenne (if using). Sprinkle this seasoning mixture over the oiled potatoes and toss until evenly coated.
4. Arrange for baking
   Line two large baking sheets with parchment paper. Arrange the seasoned potato fries in a single layer, making sure they don't touch or overlap. This ensures they'll crisp up properly instead of steaming.
5. Bake to perfection
   Bake for 15 minutes, then remove from oven and flip each fry with a spatula. Return to the oven and bake for another 15-20 minutes, or until the fries are golden brown and crispy on the outside.
6. Final crisping
   For extra crispiness, turn off the oven and leave the fries inside with the door slightly ajar for 5 minutes. This helps excess moisture escape and creates an even crispier texture.
7. Serve
   Transfer the fries to a serving dish, sprinkle with a little extra salt if desired, and garnish with freshly chopped parsley. Serve immediately while hot and crispy.