Oven Fries

Ingredients

Ingredients with an * are listed more than once.

• 3 (about 8 ounces each) russet potatoes , scrubbed and cut into even sized wedges (8-12 each)
• 1 1/2 tablespoons vegetable oil *
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 tablespoon vegetable oil *

Directions

• Gather and prep ingredients. (Note that I have olive oil pictured here, but this recipe is better made with vegetable oil which has a higher smoke point.) Move an oven rack to lowest position. Preheat the oven to 475°.
  
• Place potatoes in a large bowl and cover with hot tap water. Let soak for 10 minutes.
  
• While oven is preheating and potatoes soaking, add oil to a heavy rimmed non-stick pan. Put the pan in the oven for 1 minute only. The oil will be easier to spread around the pan when heated. Tilt the pan so the oil covers the bottom completely.
  
• Sprinkle the salt and pepper all over the pan.
  
• After potatoes are done soaking, drain the potatoes and return to the bowl. Dry the potatoes as best you can with a paper towel. If you want to be fussy you can lay them out and dry them on a flat surface. I find doing it the bowl to be enough.
  
• Add 1/2 tablespoon of oil to the to potatoes and toss to evenly coat.
  
• Lay the potatoes on the pan so that one cut side is flat on the pan.
  
• Cover the pan with foil and place on bottom rack. Bake for 5 minutes.
  
• Remove foil and return to oven. Bake for another 15-20 minutes. Turn pan after 10 minutes.
  
• Loosen potatoes with thin metal spatula. Flip them so second flat side is touching bottom of pan. Return to oven and cook for another 7-10 minutes. Both sides should be browned and crispy.
  
• Remove from oven. Pat fries with paper towel to remove any excess oil. Season with more salt and pepper to taste. Serve hot.