One of the really nice things about these fries is their flexibility with regards to seasoning--it can be adjusted to suit your particular tastes. We don’t use ketchup, so prefer our fries on the spicy side. Make sure you select a baking sheet with sides that is large enough to hold the potatoes in a single layer.
¼ c. olive oil
½ tsp salt
½ tsp. hot or sweet Hungarian paprika
1 Tbsp. caraway seeds
a good grind of black pepper
Kosher or sea salt
Preheat the oven to 450. Select a baking sheet with sides and set aside.
Wash the potatoes and cut them into ½ inch sticks. I generally cut the potatoes in half length-wise. Then, cut each half in half length-wise again, and cut these slices into sticks. Don’t be too concerned about making perfectly exact ½ inch sticks. Place the sticks into a bowl. Drizzle the olive oil over them. Add the seasoning and spices. Toss with your hands to mix well.
Scrape the sticks onto the baking sheet. Spread them out in a single layer. Put the baking sheet into the oven. Bake for about 8 minutes. Using a spatula, turn the sticks. Bake for another 8 minutes. Turn again, if necessary.
The fries are done when the interior flesh of the potato is soft, but outside is golden brown and crispy.
When the fries are done, remove them from the oven and scrape them onto a paper towel lined platter or bowl. Sprinkle with a little kosher or sea salt and serve immediately.