If you want long, flat fries (similar in shape to pickle sandwich-slicers), these are the best methods.

Best Overall Method: Oven or Air Fryer

1. Cut potatoes lengthwise into flat planks, about 1/4–1/2 inch thick.
2. Soak in cold water for 20 minutes, then dry thoroughly.
3. Toss with oil, salt, and seasoning.
4. Bake at 425°F (or air fry at 390°F) for 20–30 minutes, flipping halfway.
   This produces fries that stay intact with crisp edges and a soft center.

Best for Maximum Crispiness: Par-Boil + Fry

1. Cut into long planks.
2. Simmer in water for 6–8 minutes until just tender.
3. Drain, dry completely, and chill for at least 20 minutes.
4. Fry at 350°F for 3–5 minutes until golden.
   Double-frying also works well (first fry at 300°F, second at 375°F).

Notes
• Use large Idaho russets for the longest fries.
• Keep pieces uniform in thickness for even cooking.
• Drying is key to crispness.
• A light dusting of cornstarch before frying or baking can boost crunch.
• Slow cookers are not recommended for this cut; they will become soft and lose structure.