Active time: 10 min. Start to finish: 35 min
3 large russet (baking) potatoes (1½ lb), rinsed and patted dry
Any type potato will do, the larger the better
¼ cup vegetable oil
½ teaspoon kosher salt
¼ teaspoon black pepper
Accompaniment: ketchup or mayonnaise
Preheat oven to 500ºF
Cut potatoes lengthwise into 1/3-inch thick slices,
then cut into 1/3-inch-wide sticks.
Immediately toss with oil, salt, and pepper in a large bowl,
then spread sticks in 1 layer in a large shallow (1-inch-deep) baking pan.
Bake in lower third of oven 15 minutes
Loosen potatoes from bottom of pan with a metal spatula, then turn over and spread out again.
Bake until crisp and golden brown on edges, about 10 minutes more.