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1. Place potatoes in refrigerator for 1 to 2 days.
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2. Preheat oven to 450°. Peel potatoes and cut lengthwise into ¼-inch square strips. Place in colander. Rinse potato strips under cold running water 2 minutes.
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3. Drain. Pat dry with paper towels. Place potatoes in small resealable food storage bag. Drizzle with oil. Seal bag; shake to coat potatoes with oil.
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4. Arrange potatoes in single layer on baking sheet. Bake 20 to 25 minutes or until light brown and crisp. Sprinkle with salt or onion salt.
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NOTE:
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Refrigerating potatoes usually not Recommended converts starch in the potatoes to sugar, which enhances the browning when the potatoes are baked. Do not refrigerate the potatoes longer than 2 days, because they might begin to taste sweet.
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