large, medium-floury potatoes
peanut oil
salt
(black pepper)

Wash and scrub the potatoes thoroughly under running water, but do not peel them. Cut the potatoes in long, chunky sticks. This is the perfect time to use your French mandoline, if you have one.

Spread the potatoes in one layer on a baking sheet covered with baking parchment. Drizzle some oil on top and mix with your hands, until the potatoes are well coated in oil. Sprinkle salt (and pepper) on top and bake at 190 - 225 °C for 20 to 25 minutes, or until the potatoes are nicely browned and done.

Serving suggestions:
Try serving these potatoes instead of deep-fried French fries/chips to accompany hamburgers, fishburgers or moules marinière.

Recipe source: adapted from "Seesam-veneperunat" by the artist and writer Maikki Harjanne, Elanto magazine, 12/1998.