Preheat oven to 400°F. Arrange a cooling or wire rack over a baking sheet.
Peel potatoes lengthwise, leave skin attached on ends of the potatoes. Cut each potato lengthwise into very thin fries no more than 1/4-inch thick – the thinner the fries, the crispier the end product will be.
In a bowl, dress the fries lightly with EVOO, season with salt and pepper, and arrange in single layer on a baking sheet without crowding. Place fries in oven and roast 30 minutes. Remove fries and increase heat to 450°F. Bring oven to new temp for about 10 minutes, then return fries to oven and bake another 10-15 minutes until very crisp and brown.