Wash and dry potatoes. Use a sharp knife to slice potatoes into even ¼” strips. Immerse the potatoes into a large bowl of cold water for at least 30 minutes or up to overnight.

Preheat oven to 425F, and position an oven rack in the middle position. Line a large baking sheet with parchment paper. Set aside.

Drain the potatoes, and use paper towels or clean absorbent cloths to pat dry all excess moisture.

In a large sealable bag, add the potatoes. Drizzle evenly with olive oil, and toss to coat evenly. Add the cornstarch, onion powder, garlic powder, smoked paprika, salt, and pepper. Toss again until the potatoes are evenly coated with the seasonings.

Arrange the potatoes in a single layer on the lined baking sheet, leaving a little space between them.

Bake 15 minutes. Quickly remove the baking sheet from the oven, closing the door to preserve heat, and use tongs or a spatula to flip each fry over. Bake another 7-10 minutes or until fries are browned at the tips.

Cool at room temperature for 2 minutes to help them crisp up. Serve warm.