1. Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper. Two sheets help the fries cook evenly without steaming.
2. After cutting your russet potatoes into fries, place them in a large bowl of cold water and soak for at least 30 minutes. This step is a game-changer for crispiness—it removes excess starch that makes fries soggy.
3. Drain and pat the fries completely dry with a clean kitchen towel. I can’t stress this enough: moisture is the enemy of crispy fries.
4. In a large bowl, toss the dried fries with olive oil until each piece is evenly coated.
5. In a small bowl, mix together smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, salt, black pepper, and white pepper if using.
6. Sprinkle the spice blend over the fries and toss again to coat every fry in that beautiful Louisiana Voodoo magic.
7. Spread the fries out in a single layer on the prepared baking sheets, making sure they aren’t overcrowded. Crowding is the quickest way to soggy fries.
8. Bake for 25-30 minutes, flipping the fries halfway through. You’re looking for golden edges and a crispy texture—don’t be shy about giving them a gentle toss at the 15-minute mark.
9. Once out of the oven, taste and add a little extra salt if needed. Garnish with fresh chopped parsley for a pop of color and freshness.
10. Serve immediately with your favorite dipping sauce or straight up on their own. Trust me, these fries can stand alone!

When I’m making these for my family, I often double the batch because they disappear fast. I remember one evening when my youngest insisted on “helping” toss the fries with the spices—let’s just say we ended up with some extra cayenne on the floor, but also a lot of laughs.