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Adjust your oven racks, positioning them in the best way to cook two trays of potatoes at once. Preheat your oven to 425 degrees.
Rinse and peel the Russet potatoes. Slice the potatoes into long thin strips, about 1/4-inch thick. As you’re slicing away, place the cut potatoes into a large deep bowl filled with cold water. Make sure the potatoes are completely submerged. Allow the potatoes to soak for 20-30 minutes, changing the water half way through the soaking time.
Drain off the water and place the potatoes in a colander. Rinse, rinse, rinse away the starch! Thoroughly dry off the potatoes so there’s no sign of water on any slice.
Place the dried-off potatoes in a clean bowl. Add in the olive oil. Sprinkle the potatoes with salt, pepper and optional seasonings. Toss the potatoes to evenly coat the whole batch in the oil and seasonings.
Line two cookie sheets with silicone baking mats or parchment paper. Arrange the oven fries in a single layer on each baking sheet, making sure there is room between each of the oven fries and no two fries are touching. Overlapping potatoes will not become crispy.
Place the trays in the oven and bake for about 45 minutes, flipping the fries at least 2-3 times during the baking process. Your oven baked French fries are done once they become golden and crispy and do not bend when lifted.
If desired, sprinkle additional seasonings on your oven baked fries. Serve immediately. Enjoy!