Set oven at 400° F
Cut the potatoes into thin strips about 1/2 inch wide (French fry style) and pat dry with a paper towel.
In a large bowl, combine oil, salt, and pepper. Add potato strips and toss to coat evenly.
Arrange potato slices in a single layer on a parchment-lined baking sheet large enough to ensure potatoes are not on top of each other.
Bake for 30 to 40 minutes, turning halfway through.
Remove from oven when fork-tender and golden brown. Sprinkle with salt and pepper, if desired.
Note: Substitute Yukon gold potatoes for a texture that is creamier and more moist on the inside. Both varieties of potatoes will get crispy on the outside.
Preheat oven to 425° F.
Cut potatoes into ½-inch strips (French fry style) and pat dry with a towel.
In a large bowl, combine cornstarch, paprika, salt, garlic powder, and pepper. Add potato strips and massage to evenly coat.
Drizzle oil on potatoes and toss gently.
Arrange sweet strips in a single layer on a parchment-lined baking sheet. Bake 30 to 40 minutes, turning halfway through. Remove from oven when they are fork-tender and lightly brown. Add additional salt and pepper, if desired.
Note: For a more robust flavor in your sweet potato fries, try Hungarian paprika, which has a more intense sweetness and heat. You can also substitute smoked paprika, which has a rich smokey flavor.
Note for both Baked Potato Fries and Baked Sweet Potato Fries:
Serve with ketchup or vegan ranch dip. https://veggiefestchicago.org/recipe/ranch-dip-and-party-platter/
For an oil-free version, omit the oil and shake your potatoes with the dry ingredients and bake.