4 medium yukon gold, or 3 russet potatoes
3-4 tbsp vegetable oil
Salt, to taste
Preheat oven to 450F.
Peel potatoes if desired, then cut into 1/2 inch sticks. Place fries in a large pot and cover with an inch or two of water. Set on high heat and cook for 10 minutes. Check if potaotes are no longer crunchy but slightly soft.
When potatoes are done, coat a large baking sheet with 2-3 tablespoons of oil and heat for 1-2 minutes, or until very hot and easily moves around in the pan.
Drain potatoes and spread them on a baking sheet. Drizzle with the last tbsp of oil and sprinkle with salt and roast for 20 minutes. Toss potatoes and cook for an additional 5 minutes. Repeat at least 1-2 times more until golden and brown on the edges. Season with extra salt if desired.