Cut potatoes into ¼ inch matchstick sized strips, trying to make sure they are all around the same size so they bake evenly. I use a mandoline to make it easy. I like to keep the skins on but you can peel them if you prefer.
Soak cut potatoes in a bowl of water with 2 tablespoons salt. I do this while I prep for the rest of dinner or do other things around the house, about 30 minutes. This is optional, but gives them a great crisp.
Dry thoroughly. Drying also helps with the end crispy result.
Place in a bowl with oil (or veggie broth if doing oil free) and cornstarch if using. The cornstarch also contributes to the end crispness of the fries.
Place fries on parchment lined cookie sheet (also helps with crispness and reduces the need for extra oil) and bake for 15 minutes. Make sure they are in a single layer to help with the crispy end result.
Take the fries out and turn them over with a spatula. Spread into a single layer again. You don’t need to be perfect on getting every fry, just do the best you can trying not to get burned.
Bake another 10-15 minutes or until golden brown.
While the fries are hot, add the rest of the salt (may not be needed, adjust for your own taste) and pepper if using.
Serve with your favorite dip and main meal!
The salt soak removes the starch and draws out the water from the potatoes. Ideal is soaking them for a few hours but even 30 minutes helps.
All of the strategies I give for getting fries crispy are optional. The soaking, drying, parchment, single layer and cornstarch all contribute to the perfect crispy fries.
If you do not use parchment, you will need to brush your baking sheet with some oil.
If doing oil free, the cornstarch is your best bet for some crisp to your fries.
Watch the fries closely since the thickness will depend on how quickly they cook.
You can also use Russet potatoes but I like the texture of the red or Yukon gold best, the Russets almost seemed a little dry to me.