Peel the russet potatoes then cut each potato lengthwise into same size fries. Place the cut fries into a large bowl and cover with hot tap water.
Adjust the oven rack to the lowest position. Preheat the oven to 475 degrees. Line a heavy-duty baking sheet with tin foil then drizzle two tablespoons of oil on the tin foil followed by a sprinkling of sea salt and freshly cracked black pepper, to taste. Set aside.
Drain the potatoes then place on kitchen towels (or paper towels) and pat dry. Rinse and wipe out the bowl then dry it with a kitchen towel. Place the dried fries back into the dry bowl then drizzle the last tablespoon of oil onto the fries. Toss with your hands until evenly coated. Arrange the fries in a single layer on the prepared baking sheet.
Cover the baking sheet tightly with tin foil and place into the oven to bake for 5 minutes. Remove the foil and continue to bake until the bottoms are spotty golden brown, about 15-20 minutes, rotating the baking sheet after 10 minutes. Using tongs, flip each fry, keeping the potatoes in a single layer. Continue baking until the fries are golden and crispy, 5-10 minutes longer, rotating the pan as needed if the fries are browning unevenly.
Transfer the fries to some paper towels to drain. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.