PREHEAT OVEN 375F

• Rinse potatoes. Use a peeler to remove the skins.

  Note: As you peel potatoes place them in a large bowl with cold tap water to prevent them from getting brown.
• Cut each potatoes into French fry shapes. As you cut the potatoes put them back into the water so that they do not get brown.

  Note: Cut the potatoes lengthwise first, then quarter and cut the quarters into 1/2 to 3/4 inch thickness. If you have a French fry gadget feel free to use it.
• Once all the potatoes are cut into French fry shapes, rinse them thoroughly. Cover the potatoes in cold tap water and allow them to sit in the water for 1/2 hour.

  Note: Change the water if it gets cloudy. You may have to do this at least once.
• Discard the water and transfer the potatoes strips onto a large cloth kitchen towel. Use a second towel to dry the potatoes thoroughly.

  Note: Don't leave the potaotes unattended once it is out of the water . You really don't want to use browned potatoes.
• Transfer the potatoes strips onto 2 sheetpans lined with parchment paper.

  Note: For this batch of potatoes, I had to use two pans to achieve single layers. I used a half sheetpan and a quarter sheetpan.
• Season the potatoes. For the half sheetpan, sprinkle 1 tablespoon old bay seasoning and drizzle 2 to 3 tablespoons extra virgin olive oil. For the quarter sheetpan use 1/2 tablespoon old bay seasoning and 1 tablespoon of the oil.

  Note: Do not skimp on the oil as this will aid in getting the fries to the desired crunch. You also don't want to drown the fries in oil.
• Mix the potatoes strips to coat with the oil and old bay.
• Bake the potatoes for 20 minutes.
• Remove from the oven. Increase the oven temperature to 450F.
• Use a spatula, to flip the french fries over. Return to the oven and bake 20 to 25 minutes until lightly brown and crunchy on the outside.
• Transfer to a serving platter. Garnish with old bay seasoning, if desired. Serve with your favorite side dish or munch as a snack. Enjoy.