Cut unpeeled russet potatoes into 1/2-inch strips. Plunge into a large pot of boiling salted water; boil 30 to 60 seconds or until partially cooked. Drain; pat dry. Generously toss with olive oil, salt and pepper; arrange in single layer on a large rimmed baking sheet. Bake at 425ºF. 30 to 35 minutes or until lightly browned and crisp, turning once.