1 pound of medium russet potatoes (approx 3 medium potatoes)
1 1/2 TBSP of Extra Virgin Olive Oil
1 teaspoon salt
Preheat oven to 425.
Wash and cut potatoes into 1/8ths.
Place on a cookie sheet that has been lined with foil so that they will not stick, but you could also either use non-stick cooking spray or lightly grease the top of the foil with extra virgin olive oil.
Add olive oil and salt, then dump onto the prepared cookie sheet and spread in a single layer.
Bake 30-45 minutes or until tender and lightly golden brown. (Baking times will vary depending on the amount of fries that you make and the size that you cut them).
I baked mine at 425 for 45 minutes.