Components:
Four big russet potatoes
Two to three teaspoons of olive oil
To taste, add salt.
Half a teaspoon of black pepper
Half a teaspoon of optional garlic powder
Half a teaspoon of optional paprika
One cup of shredded cheddar cheese (or Monterey Jack or mozzarella, if you want)
1/4 cup of optionally grated Parmesan cheese for added flavor
Freshly chopped parsley (optional garnish)
Ranch dressing or sour cream (optional, for dipping)
Directions:
1. Get the potatoes ready:
Set the oven’s temperature to 425°F (220°C).
Scrub the potatoes well to remove any remaining dirt. For more flavor and texture, leave the skins on.
Slice the potatoes into uniformly thin fries that are about 1/4 inch thick. Fries will be crispier if they are thinner.
2. Soak the Potatoes (Optional for added crispiness): Let the cut fries soak for at least half an hour in a big bowl of cold water. This makes fries crispier by removing extra starch.
Use a paper towel to pat the fries dry after soaking in order to extract as much moisture as possible.
3. Arrange the dry fries on a sizable baking sheet and season and coat them.
Toss the fries to ensure they are equally coated after drizzling them with olive oil.
To guarantee even seasoning, add salt, pepper, garlic powder, and paprika (if using) and mix one more.
4. Bake the Fries: Make sure the fries don’t overlap by spreading them out in a single layer on the baking pan. This aids in their uniform crisping.
To make sure the fries cook evenly, rotate them halfway through the 25 to 30 minutes that they are baked. Bake until all sides are crispy and brown.
