Directions:

Preheat the oven to 425 degrees F. Line a baking sheet (or two) with parchment (this helps the potatoes get crispy) - or simply spray the sheet with non-stick cooking oil if you don't have parchment.

Scrub and rinse the potatoes; dry and quarter them; halve again and slice into long thin matchsticks. Toss the potato sticks in a bowl; drizzle with just enough oil to coat, and season them with desired seasonings (Old Bay seasoning, chili powder, or just salt and pepper) and toss well.

Spread the potato sticks on the prepared baking sheets in a single layer. Place in the upper third of the oven and bake for 10 minutes. Using a thin flexible spatula, turn the sticks over and return them to the oven for another 10 minutes or so until potatoes are golden and sizzling on the outside, but still tender in the center.

Drain the potato sticks briefly on a paper towel; sprinkle with sea salt.

Serve immediately with a dipping sauce such as roasted tomato salsa, ketchup, or ranch-style dip, or enjoy by themselves.