Ingredients:

  • 2 lbs (900g) Russet potatoes, peeled and cut into 1/2-inch (1.25 cm) thick fries
  • 2 tablespoons (30 ml) Olive oil
  • 1 teaspoon (5 ml) Garlic powder
  • 1 teaspoon (5 ml) Onion powder
  • 1 teaspoon (5 ml) Smoked paprika
  • 1/2 teaspoon (2.5 ml) Dried rosemary, crushed
  • 1/2 teaspoon (2.5 ml) Dried thyme
  • 1/4 teaspoon (1.25 ml) Cayenne pepper (optional, for a bit of kick)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons (30 ml) Chopped fresh parsley (for garnish)

Instructions:

  1. Preheat oven to 400°F (200°C). Peel the potatoes and cut them into evenly sized fries.
  2. In a large bowl, toss the potato fries with olive oil, garlic powder, onion powder, smoked paprika, rosemary, thyme, cayenne pepper (if using), salt, and pepper. Ensure potatoes are evenly coated.
  3. Spread the seasoned fries in a single layer on a large baking sheet lined with parchment paper (optional). Avoid overcrowding the pan.
  4. Bake for 20 minutes. Then, flip the fries and bake for another 10-15 minutes, or until golden brown and crispy. Keep an eye on them; oven temperatures vary.
  5. Remove from oven and sprinkle with fresh parsley. Serve immediately.