Snapguide
STEPS
INGREDIENTS
Wash the potatoes and cut out any bad spots.

Wash the potatoes and cut out any bad spots.

Slice potatoes in strips. I have no idea if these are a half inch, so just slice them into the size of strips that you prefer.

Slice potatoes in strips. I have no idea if these are a half inch, so just slice them into the size of strips that you prefer.

America's Test Kitchen has taught me that washing cut potatoes is a good thing to do so the starch doesn't make them sticky. (Best cooking show ever, FYI.)

America's Test Kitchen has taught me that washing cut potatoes is a good thing to do so the starch doesn't make them sticky. (Best cooking show ever, FYI.)

Drain fries then put in bowls to mix with spices. I did salt&pepper fries in one bowl and rosemary&garlic in the other. I was pretty generous with my spices; spice to your liking.

Drain fries then put in bowls to mix with spices. I did salt&pepper fries in one bowl and rosemary&garlic in the other. I was pretty generous with my spices; spice to your liking.

Spray non stick spray if using a cookie sheet otherwise the fries will stick.

Spray non stick spray if using a cookie sheet otherwise the fries will stick.

Bake at 450 degrees for 25 to 35 minutes; until desired crispness. Serve and enjoy with French Dip (see recipe on snapguide) and Mexican Coca-Cola.

  • Giant Russet Potoes
  • Olive oil
  • Sea salt
  • Garlic salt
  • Pepper
  • Rosemary
  • Non stick spray