4medium russet potatoesrinsed and peeled OR scrubbed and unpeeled
Salt and pepperto taste
¼cupkalamata olivespitted and sliced
Preheat oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper. Use two baking sheets if needed.
Rinse, peel* and slice potatoes into French fry sticks, about ¼ inch thick.
Place the cut fries in a large mixing bowl and cover with hot water. Allow them to soak for 10 minutes to remove some of their starch.Drain, rinse and place the potatoes on a double layer of paper towels and dab them dry before the next step.
In a large dry mixing bowl add the potatoes. Drizzle with the olive oil, oregano and a generous amount of salt and pepper. Toss to fully coat.
Add the potatoes to the prepared baking sheet in a single layer. Bake for 25 minutes, flip them over. Bake 20 minutes longer or until they are crisp on the outside, lightly browned and cooked through.
Remove them from the oven. Drizzle lemon juice over fries and load with the toppings. Sprinkle with minced fresh parsley and serve immediately.
*The potatoes can be peeled or scrubbed and sliced with the skin on based on personal preference.Pro Tips for Best Fries
Cut them uniformly in size for even cooking time.
Cooking times based on 1/4-inch thick fries. Larger fries will take longer to cook.
Line the rimmed baking sheet with parchment paper. This helps the fries not stick to the pan and will absorb some of the moisture.
After soaking the potatoes, drain, rinse and lay them out on a double layer of paper towels. Pat them dry on all sides.
Cook in a single layer.
Allow room around the individual fries. They should not be jammed onto the pan (use two pans if needed).
For easiest flipping of the fries organize them in long rows running the length of the pan. Then when they need to be flipped slide a spatula under part of the row and flip them over. Easier to ensure all fries are flipped over this way.
They can take 45-50 minutes to fully cook and become crisp on the outside.