Scrub the potatoes then cut them into long sticks roughly 1/4-inch by 1/4-inch thick.
Place the potato sticks into a large bowl and cover with cold water until all the potatoes are completely submerged. Cover the bowl and refrigerate for 2 hours.
Take the potatoes out of the refrigerator. Drain the potatoes then rinse under cold water. Dry the potatoes as best as possible using paper towels.
Preheat the oven to 400°F.
Place the potatoes in a large mixing bowl and drizzle the oil over top. Gently toss the potatoes to coat in the oil.
Lay the potatoes in a single layer on a baking sheet and bake in the preheated oven for 15 minutes.
Take the potatoes out of the oven and use a spatula to gently flip them over. Return the potatoes to the oven and bake until lightly browned and crispy, 20 to 25 more minutes.
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