These aren’t fried—and they’re certainly not French (or “Freedom Fries” for that matter)—but baked bits o’ potato just doesn’t sound that appealing.
5-6 medium-sized potatoes
2 tbsp olive oil (plus or minus)
1 tsp of salt
1. Preheat oven to 475º.
2. Wash and cut the potatoes into appropriate fry shapes—thick or thin, depending on what floats your boat.
3. Submerge potato pieces in a bowl of water for 15-20 minutes.
4. Drain and pat dry
5. Pour olive oil over potatoes and toss to coat—you may need an extra tbsp of olive oil if you’re using lots of potatoes
6. Arrange potato pieces in a single layer on a baking sheet. (Use two sheets if necessary.)
7. Bake fries for 45 to 60 minutes, or until golden brown, flipping every 10-15 minutes.
8. Sprinkle the fries with salt, and serve.
Unless you get the fries coated with just the right amount of oil, they'll have a tendency to stick to the baking sheet. The more frequently you flip the fries, the less concerned you have to be that you actually flip each one every time.