4 medium or 3 smallish pieces Yukon Gold potatoes or Russet potatoes Classic Russet/Idaho potatoes or golden potatoes, such as Yukon Golds
3 to 4 tablespoons olive oil for coating the baking sheet and drizzling
to taste Fine sea salt for seasoning
Equipment
Oven
Large pot
Baking sheet
Directions
Heat oven to 450 degrees F.
Peel your potatoes if you wish; scrub them well if you do not. Cut potatoes into just-shy-of 1/2-inch batons.
Place potatoes in a large pot and cover with an inch or two of water. Set heat to high and set timer for 10 minutes. If potatoes come to a boil in this time, reduce the heat to medium. Test one potato after 10 minutes; you're looking for a very 'al dente' potato.
Coat a large baking sheet with 2 to 3 tablespoons of olive oil and place it in the oven for a few minutes, so the oil gets very hot.
Drain your potatoes and immediately spread them on the oiled baking sheet in one layer.
Drizzle with the remaining tablespoon of olive oil, sprinkle with salt, and roast for 20 minutes, until golden underneath.
Toss potatoes around to encourage them to color evenly and return them to the oven for another 5 minutes.
Repeat tossing and roasting 1 or 2 more times (for a total of about 30 minutes), until your 'fries' are deeply golden and brown at the edges.
Season with more salt while they're hot, pile them on a platter, and dig in.