Ingredients:

  • 2 lbs (900g) Russet potatoes, peeled and cut into ½-inch thick fries
  • Water, for boiling
  • 2 tablespoons (30ml) olive oil
  • 1 tablespoon (15ml) cornstarch
  • 1 teaspoon (5ml) garlic powder
  • 1 teaspoon (5ml) onion powder
  • ½ teaspoon (2.5ml) smoked paprika
  • ½ teaspoon (2.5ml) dried thyme
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Peel and cut potatoes into evenly sized fries. Rinse under cold water to remove excess starch.
  2. Place potatoes in a large pot, cover with cold water, and bring to a boil. Boil for 5-7 minutes, or until slightly tender but still firm. Drain well in a colander.
  3. Return the drained potatoes to the pot. Place the lid on tightly and shake vigorously for about 30 seconds to rough up the edges and release more starch.
  4. In a large bowl, whisk together olive oil, cornstarch, garlic powder, onion powder, smoked paprika, thyme, salt, and pepper.
  5. Add the potatoes to the bowl with the coating and toss until evenly coated.
  6. Spread the potatoes in a single layer on a baking sheet lined with parchment paper or a silicone baking mat.
  7. Bake in a preheated oven at 400°F (200°C) for 30-40 minutes, flipping halfway through, until golden brown and crispy.
  8. Season with additional salt and pepper to taste. Serve immediately.