Preheat the oven to 425 degrees F and line a sheet pan with parchment paper and set aside.

Wash and scrub and dry the potatoes. 

Peel the potatoes or leave the skins on.

Cut the whole potatoes into ¼ inch-wide strips and then each strip into ¼ inch-wide strips. I usually cut the tops off first so there are too thin-ended potato fries (these parts usually brown and basically burn quickly, so they are not needed here).

In a large bowl combine potato strips, oil, and spices (or you can use a zip lock bag for this). Massage the potatoes to ensure they are coated entirely.

Once the oven is preheated, transfer the fries onto the prepared baking sheet.

Bake for 25 minutes, then flip and bake for another 20-25 minutes or until fries are browned and crispy on the outside. The baking time will also depend on how thick or thin you cut the fries. I find that long strips cut into about ¼ inches to ½ inches wide give the best results.

The fries should be crispy and cooked through. If by this time the fries are not crispy, bake for a few more minutes. If fries are cut too thin or the ends are too narrow they will get charred rather quickly.

Transfer the hot fries into a shallow bowl, add more salt and more seasoning, and toss/shake well.