I'll tell you what you can do with those potatoes, Part Deux

Russets this time. Take one (or more likely three or four) and cut it in half lengthwise. Take each half and turn it so the cut side is facing up, then slice it into thirds lengthwise, producing three "Western Fry" wedges. But you're not going to stop there: cut them in half.

When all the potatoes are cut, dump them in your largst mixing bowl and toss with olive oil. (And it doesn't take much. 1-1/2 tsp per potato is plenty; just enough to make the potatoes shiny.) Sprinkle on LOTS of kosher salt (always more than you think you need when salting potatoes) and a decent amount of black pepper and whatever else you think is appropriate (OLD BAY) and toss again.

(Oh yeah, you should have been preheating your oven to 350°F while you did all that.)

Dump out the potatoes in a single layer onto a baking sheet and cook for about 15 minutes, then flip them and cook another 15.

Serve with ketchup. Yes, ketchup. Don't ever let anyone tell you ketchup is low-class. It has its uses. For one, it's the only appropriate condiment for fries, except for (sometimes) malt vinegar.

Alternatively, I guess they're good enough to eat plain.