Ingredients
- 1 small Russet potato (about 6 ounces), peeled and cut into thin French fries
- 1 teaspoon salt, plus more for seasoning
- 1 tablespoon oil
Directions
- Preheat the oven to 425˚.
- Put the potatoes in a bowl. Cover with water and stir in the teaspoon of salt. Let them soak for about 15 minutes.
- Drain the potatoes and dry them with paper towels. You want to remove as much of the water as you can.
- Spread the oil on a rimmed baking sheet.
- Put the potatoes on the baking sheet and toss them a bit with your hands to cover them with the oil.
- Roast for about 30 minutes.
- With a spatula, gently turn the potatoes over. Roast for an additional 10 minutes or so, until they are done they way you like them.
- Sprinkle with salt and serve!
