Ingredients

The following ingredients have 4 Servings
  • 3 large russet potatoes, (cut in 1/4" matchsticks)
  • 3 tablespoon olive oil
  • salt, (for seasoning)
  • ½ cup mayonnaise, (I used light)
  • ¼ cup ketchup
  • ½ teaspoon garlic salt
  • ¼ teaspoon Worcestershire sauce
  • ½ teaspoon pepper

Instruction

  • Place potato matchsticks in large bowl and cover with water. Soak for at least 2 hours up to overnight in the refrigerator. This draws out the excess starch in the potatoes to make them crispier.
  • Preheat oven to 450ºF. Drain the potatoes, rinse, and lay out on lint free absorbent towels, such as flour sack towels. Blot dry as much as possible.
  • Spray baking sheets with cooking spray. Divide the potatoes between the baking sheets. Divide and drizzle olive oil over the top of the potatoes. Toss to coat evenly with oil. Spread potatoes on pan so they aren't clumped together. The more space they have, the crisper they will get.
  • Bake for 20-25 minutes, rotating pans 1/2 through. Remove pans to flip fries. If fries do not release easily, put back in oven and bake until crisp on bottom and freely releases from pan.After fries are flipped, bake for 5-10 minutes more, or until browned and crisp. Season with salt.