Wash the Russet potatoes thoroughly to remove any dirt. Peel them if desired, then cut into even sticks, aiming for 1/2-inch thick pieces.
Place the cut potato sticks into a large bowl of cold water and soak for at least 30 minutes to remove excess starch.
If baking, preheat the oven to 425°F (220°C). If frying, heat oil in a deep pot or fryer to 350°F (175°C).
Drain the potatoes and pat them dry with paper towels to remove moisture.
Toss the dried potato sticks with oil, salt, and pepper in a large bowl until evenly coated.
If baking, spread the fries on a baking sheet and bake for 25-30 minutes, flipping halfway through. If frying, add fries to hot oil in batches and fry for 4-5 minutes until golden and crispy.
Season with additional salt if desired and serve hot with dipping sauces.
