Direction :

1. Adjust an oven rack to the lowest position, and preheat the oven to 475ºF (or 450ºF convection — this is what I do now). Cut the potatoes lengthwise, into 1/4-inch thick sticks: it’s helpful to cut the potatoes into 1/4-inch thick slabs first; then into 1/4-inch sticks. 
2. Place the sliced potatoes into a large bowl and cover them with hot tap water. Let them soak for 10 minutes.
3. Drain the potatoes and dry them thoroughly with a tea towel (a bath or beach towel gets the job done better!). Line a sheet pan — extra large if you have it — with parchment. Place the potatoes on top of the parchment, drizzle with the 1/4 cup olive oil and sprinkle with the teaspoon of salt. Toss to combine.
4. Spread the potatoes in a single layer on the baking sheet and cover the sheet tightly with foil. Bake for 5 minutes, then remove the foil and continue to bake for 20 minutes or until the potatoes are golden and crisp. Check on the potatoes after 10 minutes — if they are not browning evenly, rotate the pan. Note: previous versions of this recipe call for flipping the potatoes, which I always found problematic, and then baking for another 5-10 minutes or so. If you’ve made this recipe and didn’t have trouble flipping, you can continue to do so. Otherwise, bake until the fries are golden and crisp, rotating the pan as necessary to help them brown evenly.
5. Remove from the oven, and season with more sea salt and/or any other seasonings you wish. Serve immediately or as soon as they are cool enough to eat.