- 4 Russet Potatoes
- Cold Water
- 1 tsp Baking Soda
- 1 tbsp Salt (for soaking fries)
- 2-3 tbsp Vegetable or Canola Oil
- Salt + other desired seasoning (for seasoning fries)
- Large mixing bowl
- Baking Sheet
- Parchment Paper
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Preheat oven to 375 degrees and line baking sheet with parchment paper.
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Wash potatoes leaving skin on or peeling, if you prefer. Cut potatoes into desired size fries.
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In a large mixing bowl, fill about half way with cold water and mix in 1 tbsp salt and 1 tsp baking soda - mix until dissolved. Add fries. Refrigerate for a minimum of 30 minutes (preferably 1 hour, if time allows).
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Drain water and dry fries very well. (We lay them out on paper towels and use additional paper towels to blot the top.)
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Add fries back to mixing bowl and toss with oil and seasonings.
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Place fries on baking sheet and bake for 20 minutes. Turn the oven up to 425° and cook fries until golden, about 20-25 minutes more. (If you are looking for a little extra crisp, move baking sheet to bottom rack and broil for 2-3 minutes.)
