Preheat the oven to 400 degrees.

Scrub the potatoes and peel them if desired.

Cut the potatoes into strips. The exact size doesn’t matter, but try to keep them uniform so they’ll cook evenly. I typically try to get them to be about 3 inches long and 1/2 inch thick.

Place the potatoes in a large bowl. Drizzle them with olive oil, and use your hands to mix them up so they’re evenly coated with oil.

Transfer the potatoes to a baking sheet and sprinkle generously with salt and herbs.

Bake for 7 minutes, then carefully flip the potatoes. Bake for another 7 minutes on the other side. Check to see if they’re tender yet. If not, bake for a few more minutes, checking regularly. The fries are done when they’re tender and light brown.

Serve immediately, or cool and store in an airtight container in the refrigerator.