4 good-sized Yukon Gold potatoes
Salt and pepper
Cut your potatoes into french-fry-looking strips, either by hand or with a nifty french fry cutter (I have one that used to be my mom's). Put in a bowl of cold water for 10 minutes, then drain and dry well (this removes excess starch). Spread on a cookie sheet, toss with oil to evenly coat (use the tongs God gave you, aka your hands) and season with salt and pepper. Bake at 450 for 30-45 minutes, turning several times for even browning.