4 medium russet potatoes, peeled, cut lengthwise into 1/3” slices then cut lengthwise into 1/3” wide strips and placed in a bowl of ice water. 2 Tablespoons vegetable or canola oil ¼ cup Italian parsley, chopped Kosher salt
Preheat oven to 425 degrees F. When ready to cook, drain potato strips and pat dry with a paper towel. Divide potatoes between two baking sheets, spreading evenly in a single layer. Sprinkle with oil and toss to coat. Bake in oven for 40 minutes, turning once. Sprinkle with salt and parsley and serve immediately.