Scrub potatoes clean with cool water or peel and wash them. I prefer to leave the skin on. Slice potatoes long ways into 3-4 sections then cut each section into 4-5 fry sized pieces (depending on the size of the potato).

Place cut potatoes in a bowl and cover with cool water. Add salt and swirl around a bit to distribute. Soak for at least 15 minutes. This helps to draw some of the starch and water from the potatoes so they crisp up. They can stay in the water for up to 24 hours when covered and refrigerated which makes this an easy side to prep beforehand.

When ready to bake, preheat oven to 450º F. Drain the water and dry potatoes with paper towels. Place potatoes in a clean, dry bowl and pour oil over them. Sprinkle the seasoned salt in and toss to coat.

Place potatoes in a single layer on a baking sheet that has been sprayed with nonstick cooking spray (or line with parchment paper or a silicone mat). Cook for 20 minutes. Remove hot baking sheet from oven and carefully flip potatoes to other side. Cook for 20-25 more minutes or until desired crispiness.