4 Yukon Gold potatoes, peeled, cut into ¾ inch x 2 inch batons
2 tablespoons fine Himalayan salt
2 teaspoons refined coconut oil, divided
Place a cookie sheet, or half sheet pan in the oven. Preheat oven and pan to 450 F. Let the pan preheat in the oven at least 15 minutes, or leave it there until you’re ready to bake the fries.
In a medium pot, add 4 to 6 cups cold water (depends on the shape and size of your pot). Whisk in salt until mostly dissolved. Add potatoes, and top off with enough water to cover the potatoes, if needed.
Bring to a boil, and simmer for 3 to 5 minutes. A fork should be able to pierce the potatoes with a little force, and there should be slight resistance when you get to the center. Drain potatoes, then lay out on paper towels to dry. When cool enough to handle, pat dry with paper towels, then toss with 1 teaspoon coconut oil.
Carefully remove the hot pan from the oven. Working quickly, add 1 teaspoon of coconut oil, and carefully spread it around with a bunched up paper towel or silicon brush. Dump potatoes on to the pan, and quickly spread them out into an even layer so they're not touching each other. Bake 15 minutes, then flip and bake 8 to 10 more minutes, until golden and tender. Serve immediately.