Spray a very large (or 2 smaller) cooking sheet pans with cooking spray or brush lightly with oil.
Scrub and dry russet potatoes. Cut in half lenghtwise and then each half cut into 4-6 wedges, depending on size of potato
Place cut potato wedges onto the pan and add oil and salt and pepper, tossing to coat.
Spread out potatoes evenly, so they are not overlapping or touching on all sides.
Bake for 25 minutes. Remove tray from the oven and flip the fries using a spatula. Return to the oven and bake for an additonal 10-15 more minutes, or until crispy and browned.
Russet potatoes make the best potato for oven-baked fries, but you can use this method with Yukon gold potatoes, white potatoes or red potatoes.
Vegetable oil, avocado oil, and canola oil are the best options for oil, as they can stand up to the high heat and have a mild flavor. Regular olive oil is suitable as well, but does have a bit of a more pronounced flavor.
Thin Oven Fries: Cut your potatoes into ¼ inch planks and season as directed. You will need 2 sheet pans to give the fries room to bake. Bake for 20 minutes, flip, and bake for an additional 10-15 minutes, depending on how crispy you like your fries.
If you happen to have any leftover homemade fries, you can reheat them in a dry skillet until crispy on both sides or heat in oven at 400 degrees for 10 minutes.
Seasoned Fries: Use 2-3 teaspoons seasoned salt in place of salt and pepper.
Cajun Flavored Fries: Add 2-3 teaspoons cajun seasoning to the potato slices and omit the salt and pepper in the recipe.
Greek Flavored Fries: In place of salt and pepper, season sliced potatoes with 1 teaspoon salt, 1 teaspoon oregano, 1 teaspoon garlic, and ½ teaspoon dried dill. Grate fresh lemon zest over fries after they have baked.
Garlic Flavored Fries: Season potato slices with 1 teaspoon salt and 2 teaspoons garlic powder.
Taco Flavored Fries: Use 2-3 teaspoons taco seasoning in place of salt and pepper.
Spicy Fries: Season the potatoes wedges with 1 teaspoon smoked paprika, 1 teaspoon salt, ⅛ teaspoon cayenne pepper, and ¼ teaspoon black pepper.