2 large Russet potatoes
1.5 teaspoons each of Ranch Seasoning and Super Onion Seasoning (or spices of choice- mine were Balanced Bites brand)
Avocado oil (about 2 tbsp). You can also sub olive oil.
Preheat oven to 400 degrees.
Halve the potatoes lengthwise and then slice them into french fry shape, making them as thick or thin as you want (we did medium thickness, about 1/2 inch thick). If they’re too long for your liking, halve them. Remember, if you make them thin, they will get crispier faster, so watch for burning when they’re in the oven.
Place cut up potatoes on a large baking sheet and top with spices and oil. Toss with your hands to incorporate the spices evenly, and spread out the uncooked fries onto the baking sheet in a single layer.
Bake for 20 minutes, flip the potatoes over, and bake for an additional 15 minutes or until potatoes are browned and crisped to your liking. When flipping, use a strong spatula in case the potatoes want to stick to the pan, because if they do you will lose your crispy edge.