Cut the potatoes into 1/4" sticks using a sharp chef's knife.

Soak the cut potatoes in a large pot filled with cold water (to cover the potatoes) for a minimum of 1 hour or up to overnight.

Place the large pot with water and potatoes on medium-high heat and bring to a boil. Once the water starts boiling, cook potatoes 3-5 minutes (you want to par boil them, not cook them all the way).

While the potatoes boil preheat the oven to 425F and line two baking sheets with parchment paper.

Using tongs, remove the potatoes from the water and place on a clean dish towel.  Pat them dry with another towel (moisture will cause them to steam, so you want to dry them out).

Place a layer of potatoes evenly on each of the two baking sheets and toss each pan with 2 tablespoons of oil and a sprinkle of sea salt (and pepper if desired).  Toss each pan with the seasoning of your choice. Note, if making rosemary parmesan fries, add the parmesan cheese at the END and bake 1-2 minutes longer.

Bake each pan (one at a time ideally to evenly bake them) for approximately 20-30 minutes until golden brown, tossing half way through.  Add the parmesan cheese to the Rosemary Parmesan Fries in the last 5 minutes of baking.