Peel and wash potatoes. Let me tell you, having a decent vegetable peeler makes the world of difference in your peeling experience! I love this peeler.

Slice the potatoes into ½ inch sticks.

Soak the sliced potatoes in a large bowl of cold water 30-60 minutes,
whatever you have time for, the longer the better.

Preheat the oven to 475 °( 246 C)

Strain the potatoes and pat dry with a paper towel or tea towel. Dry the
bowl they were in and place them back in the bowl.

Line a rimmed baking sheet with parchment paper and drizzle with half the
oil. Spread the oil evenly on the pan.

Add the remaining oil, rosemary, salt, pepper, and garlic to the bowl of
potatoes. Toss well to evenly coat the potatoes.

Transfer the coated potato slices onto the baking sheet and arrange them in
a single layer.

Cover with a sheet of foil and bake for 5 minutes. Remove the foil and bake
for another 15 minutes. Take the pan out of the oven and turn the fries over
with a spatula, keeping them in a single layer.

Place back into the oven and cook for another 3-5 minutes. Flip the fries
one more time and cook for another few minutes until golden brown and crispy.

Remove fries from the oven, add additional salt if desired, and serve with
your favorite dipping sauce.