|3||large baking potatoes|
|1/4||cup kosher salt|
|3||tablespoons olive oil, or more to taste|
|Extra kosher salt (for sprinkling)|
2. Cut the potatoes lengthwise into 1/4-inch slices. Cut across the slices to make thin matchsticks.
3. Fill a large bowl with ice-cold water and stir in the salt. Soak the potatoes for 20 minutes. Drain the potatoes, rinse, and pat dry.
4. Brush 2 rimmed baking sheets with olive oil. Spread the potatoes on the sheets and sprinkle with olive oil. With your hands, toss them so they’re covered with oil. Sprinkle lightly with salt.
5. Bake the potatoes for 10 minutes. With a spatula, flip them over. Continue baking for 30 to 40 minutes, turning often, or until the potatoes are crisp and golden. (Total cooking time is 40 to 50 minutes.) Shannon Cothran