Peel the potatoes and cut them into 8 long wedges. Make sure they are all close to the same thickness.
Put all of the potatoes in a medium bowl. Fill the bowl with hot tap water and let the potatoes soak for 10 to 30 minutes.
Drain the potatoes and then pat them dry with a clean dish cloth or paper towels.
Wipe the bowl out so there is no water left in it. Put the dry potatoes back in the dry bowl and toss them in 1 tablespoon of oil.
Preheat the oven to 475°F. On a large, rimmed baking sheet add the remaining 4 tablespoons of oil and spread it all over the pan until it is completely coated (a pastry brush works well here).
Sprinkle the salt on the oiled pan. Lay the potatoes out in even rows with one side against the pan.
Cover the pan tightly with foil and bake for 5 minutes.
Remove the foil and continue baking for 15-20 minutes.
Using tongs or a metal spatula, flip all of the potatoes over so that the other side is now against the pan. Bake for an additional 15-20 minutes until the potatoes are crispy and starting to brown.
Remove hot fries from the pan onto paper towels to drain some of the grease, add additional salt to taste, and then serve warm.
Notes
Other spices you can add to your fries include ground black pepper, fry seasoning, seasoning salt, etc.
It is important to give your potatoes time to soak in water. This helps draw out the starch of the potatoes, which will give you a crispier fry.
Make sure the fries are evenly coated in oil before going into the oven. Slices of potato that aren't coated in oil will not crisp up.
Covering the baking sheet with tin foil helps give the fries a crunchy exterior and a soft interior.