Soak potatoes in hot water for 15 minutes, then drain and dry thoroughly with paper towels or clean dish towels.
Dry the bowl they were in and then place them back in. Drizzle with olive oil and add salt and pepper and toss.
Generously coat a rimmed baking sheet with oil and drain off any excess. Transfer fries to baking sheet and arrange in a single layer.
Cover with foil and bake for 5 minutes. Then remove foil and bake for 15 minutes more. Remove from oven to turn over with a spatula. If they stick, just gently nudge them with the spatula and they will lift off the sheet. Make sure to keep them in a single layer to ensure even baking. Place back in oven to cook for another 5 minutes.
Remove from oven, flipping once more. Return to oven for 5-10 minutes more or until golden brown and crispy.
Remove from oven and transfer to a large bowl. Season with additional salt to taste and minced garlic and rosemary while still hot. Toss and serve warm.
*Public serves these with a mustard aioli and cumin ketchup, but regular ketchup is fine, too. They’re also excellent as is. *Nutrition information is a rough estimate.