High-Heat Prep: Preheat your oven to 425°F (220°C). This high temperature is non-negotiable—it’s the only way to get the exterior to crisp up before the inside becomes too mushy.

The Uniform Cut: Wash and peel your potatoes. Slice them into even sticks, roughly ¼ inch thick.

Uniformity is the key to success here; if some are thin and others are thick, half your batch will burn while the other half stays soft.

Toss & Coat: In a large bowl, combine your potato strips with the olive oil and spices. Use your hands to toss them—don't be afraid to get messy! You want every single surface area coated in that seasoned "liquid gold."

The Single Layer Rule: Spread the fries onto a baking sheet lined with parchment paper. Crucial Tip: Do not overcrowd the pan. If the fries are touching, they will steam instead of roast.

The Roast: Bake for 20–25 minutes, ensuring you flip them halfway through. You’ll know they’re ready when the edges are slightly darkened and they feel light and crispy.

Serve Hot: Let them cool for just a minute to let the crunch set, then serve immediately with your favorite dip.