Ingredients

The following ingredients have 4 Servings
  • 1 1/2 to 2 pounds russet potatoes (about 3 large or 4 medium potatoes)
  • 2 to 3 tablespoons olive oil (OR canola oil)
  • 1 tablespoon cornstarch
  • 2 teaspoons smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder

Instruction

  • Wash the potatoes and cut them lengthwise into 1/2" thick slices. Cut each slice lengthwise into 1/4" sticks. Fill a large bowl with cold water and soak the potato slices for at least 30 minutes and up to 1 hour. Drain the potatoes and pat them dry with paper towels.
  • Preheat oven to 425ºF and line two baking sheets with parchment paper. In a small bowl, combine the cornstarch, smoked paprika, salt, black pepper, cumin, and garlic powder. In a large bowl, toss the potatoes with oil to coat. Sprinkle the seasoning mix over the potatoes and toss until evenly coated.
  • Divide the potatoes between the prepared baking sheets, spreading them into a single layer with space between the fries. Bake for approximately 40 minutes, watching closely and flipping the potatoes halfway through. If necessary, flip again and continue baking for an additional 5 to 10 minutes or until preferred crispness is reached. Taste and season with additional salt, if desired, and serve hot with ketchup or your favorite dipping sauce.