These come out awesome and so much better for you than deep fat frying

Russet Potatoes or Yukon Gold (1 per person)
EVOO (Extra Virgin Olive Oil)
Salt
Pepper
Home Fry Seasoning (optional)

Preheat oven and large baking sheet in 425 oven.  (preheating the pan is the secret to them not sticking)

Slice potatoes into long  strips (depends on how crispy you like, I cut them fairly thin as I like REALLY crispy fries)

Place them into a bowl and drizzle with EVOO, and seasonings, repeating a few times as you fill the bowl.

Spread them out in one layer on the baking sheet and bake for 20 minutes… then turn and leave them in for a few more minutes depening again on how crispy you like them. 

These also keep well if you just wrap the leftovers in foil and bake them in the oven the next couple of nights at 400 again. (We rarely have leftovers though!)