Wash, scrub and pat dry 3 medium yukon gold potatoes, cut off ¼ inch from each end, stand the potato up and cut into vertical slices that are ¼ inch thick, cut ¼ inch thick fries from each slice of potato, add the cut potatoes into a large bowl and fill with cold water to about ½ inch above the potatoes, let them sit in the water for at least 30 minutes

Drain the potatoes into a strainer and rinse under cold water, then transfer to a dish cloth and pat completely dry, add the potatoes back into the bowl (make sure you dry it first), pour in 2 tablespoons of extra virgin olive oil over the potatoes, a generous ½ teaspoon of sweet smoked Spanish paprika, 1 teaspoon garlic powder, 1 teaspoon sea salt and ⅛ teaspoon black pepper, toss together until well combined

Add the coated potatoes into a baking tray lined with parchment paper, make sure they´re all in a single layer so they all bake evenly, add into a preheated oven, bake + broil option 250 C - 475 F, after 30 to 32 minutes the french fries should be perfectly cooked and crispy, remove from the oven and transfer to a serving dish, enjoy!