Recipes

Bring a large pot of water to a boil over high heat. Add 1 teaspoon salt.

Meanwhile, preheat the oven to 400°F.

Set the potatoes on a cutting board. Make straight cuts on the 4 long sides of the potatoes to remove the peel. With a vegetable peeler or small knife, peel the ends of the potatoes.

Discard the peels. With a knife, cut the remaining potatoes lengthwise into ¼-inch thick sticks. These can vary in length. On a scale, weigh 9 ounces of potatoes or measure 2 cups.

Transfer the potatoes to the boiling water. Cook for exactly 2½ minutes but no longer or they will break. Drain in a colander. Set aside for about 5 minutes to cool.

Transfer the potatoes to a mixing bowl. Add the oil and ½ teaspoon salt. Carefully toss to coat well. Place the potatoes, not touching, in a single layer on a large nonstick baking sheet.

Bake for 20 to 25 minutes, turning the potatoes about every 5 minutes, or until crisp and golden. Sprinkle, if desired, with the remaining ¼ tsp salt