Start by washing your russet potatoes thoroughly. Peel them if you want—this is completely up to you. Some folks swear by the skin for flavor and added nutrients, while others prefer a smooth fry.

Next, slice your potatoes into even strips or wedges, depending on your preference. Aim for thickness similar to a pencil for the perfect crisp. The key here is uniformity; this ensures even cooking.

Soaking your potato strips in cold water for at least 30 minutes helps remove excess starch. This results in fries that are soft on the inside and perfectly crisp on the outside after cooking. It’s a game changer, trust me.

Once your fries have soaked, drain the water and pat them dry thoroughly with a clean kitchen towel. Moisture is the enemy of crispiness, so take your time with this step.

In a large bowl, toss the dried potato strips with the avocado oil, smoked paprika, sea salt, and black pepper. Make sure all the fries are evenly coated.

Preheat your oven to 425°F (220°C). The higher temperature allows for a lovely outer layer that will leave you wanting more.

Spread the fries in a single layer on a baking sheet lined with parchment paper. Don’t overcrowd them; they need space to breathe to become perfectly crispy.

Bake your fries for about 30 minutes, flipping them halfway through. This ensures they cook evenly and develop golden brown goodness on all sides. Keep an eye on them towards the end, as oven temperatures can vary.

Once your fries are baked to perfection, allow them to cool completely. Then, arrange them in a single layer on a baking sheet.

Freeze them for a couple of hours and then transfer them to an airtight container or freezer bag for longer storage.