Slice each potato the long way into very thin, ¼ inch planks.
Slice each plank into very thin, ¼ inch fries.
Place the fries on a rimmed baking sheet. Drizzle with oil, sprinkle with salt, and toss to combine.
Spread the fries evenly on the baking sheet, making sure each fry makes contact with the sheet, avoiding any overlap.
Bake for 25 minutes. Flip, then bake an additional 10-20 minutes, until golden brown and crispy. Sprinkle with additional salt to taste if desired, then serve hot.
If your fries aren't getting crispy, make sure your oven is properly preheated to 350F.Do not overcrowd the pan! It may be tempting, but avoid the temptation. Make sure each fry is making contact with the pan, and not overlapping with any other fry. Use 2 pans if necessary.Don't flip the fries until they easily release from the pan. If they stick when you try to flip, let them bake a bit longer, then try again.Use the fries for a twist on Loaded Sweet Potato Fries.Add a sprinkle of dried herbs along with the salt to add a little extra flavor.