2 large russet potatoes (2/3 lb each), peeled 2 tablespoons olive oil 3/4 teaspoon coarse sea salt Heat oven to 450°. Cut potatoes in half horizontally; cut each half into 1/3-inch-thick fries and place in a bowl of cold water. Remove from water and dry thoroughly. Toss with oil and sprinkle with salt. Place fries on a cookie sheet. Roast until browned and cooked through, turning occasionally, 25 minutes.