Cover a large sheet pan with parchment paper or non-stick foil and set aside.
Peel the potatoes and slice them into ½ -inch thick sticks – somewhere between regular fries and steak fries.
Place the sliced potatoes in cold water and leave for 20 minutes. This helps remove some of the starch.
Drain the potatoes, rinse under water and drain them again. Transfer them to a bowl.
Pat the potatoes with a paper towel until they are dry and add one tablespoon of olive oil. Gently toss the potatoes using your fingers and season with salt.
Place the potatoes on the sheet pan in one even layer.
Roast for 20 minutes and flip them over. Roast for an additional 10 minutes.
Take them out of the oven and return the potatoes to the bowl.
Drizzle the remaining tablespoon of olive oil, the soy sauce, and sprinkle one tablespoon of furikake. Toss well and add the remaining tablespoon of furikake. Toss again and serve.
These potatoes taste best when served right out of the oven because of their crispy outer texture. If you do have leftovers, transfer them to an airtight storage container and refrigerate for up to 3 days.