3 russet potatoes
6 Tablespoons of Sciabica's Rosemary Olive Oil
1-2 teaspoons fine sea salt
1/4-1/2 teaspoon fresh cracked black pepper

• Preheat oven to 425
  
• Mix together salt, pepper and Rosemary Olive Oil in a small bowl
• Leave the skins on and cut potatoes into 1/4 inch thick pieces
  
• Place potatoes into a 1 gallon zip lock bag (or similar size sealed container). Pour olive oil mixture into bag, seal and shake, coating all of the potatoes
• Line a large baking sheet with non-stick foil and spread the fries, in a single layer on the pan.  Don't stack, use two pans if needed
• Bake for 40min, or until brown and crispy, tossing 3-4 times
• Garnish with parsley, add more salt + pepper to your liking