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Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced). Add the olive oil to a large baking tray and place it in the oven to heat up.
Meanwhile, bring a large pot of water to the boil. Add the potatoes and parboil for 6 minutes until just fork-tender (set a timer).
Drain the potatoes in a colander and leave to steam-dry for 5 minutes.
Add flour (if using) and toss to coat.
Carefully remove the hot tray from the oven (use mitts – the oil will be hot!) and add the fries. Toss to coat as evenly as you can in the oil. If using chicken salt, sprinkle the fries now with 1 teaspoon of the salt and toss to coat again.
Roast for 35–50 minutes, turning once, until golden and crisp.
Optional: Let the fries drain on a paper towel for 2 minutes before serving.
Season with more chicken salt to taste, if using, and serve.