The method is as follows:

Peel the potatoes, cut them into approximately 5*5 mm sticks, the more uniform they are, the better they will turn out. Soak them for at least half an hour to remove some starch, I also changed the water a couple of times.

Drain the water and pat them dry with a dish towel or kitchen paper.

Put them in a bag and sprinkle with cornstarch, seal the bag with some air in it, and shake well to coat them evenly with starch.

Place them in a bowl, drizzle with a bit of oil, and sprinkle with desired seasonings. I chose one of my top favorites, Bornholmer blend from Puks Delikatesser. Toss them in the bowl to evenly distribute the oil and seasonings.

Line a baking sheet with aluminum foil and grease it. Lay the sticks on it ensuring they have some space around them. Bake for about 30 minutes at 225 degrees Celsius (437 degrees Fahrenheit) with fan.

When they come out of the oven, they might be a bit soft, but just let them cool slightly and they will become crispy.

I served them with a chili pesto.