3 russet potatoes (about 24 oz. total), peeled and cut lengthwise into even sized wedges
5 tbsp. vegetable, canola or peanut oil, divided
¾ tsp. kosher salt, plus more to taste
¼ tsp. freshly ground black pepper, plus more to taste
Instructions
Preheat the oven to 475 F. Place the potato wedges in a large
mixing bowl. Cover with hot water; soak for 10-30 minutes. Put 4
tablespoons of the oil onto a heavy, rimmed baking sheet. Tilt the
sheet side to side to evenly coat the pan with oil (a pastry brush
can also help with this). Sprinkle the pan evenly with the salt and
pepper. Set aside.
Drain the potatoes. Spread the wedges out on layers of paper
towels or on clean kitchen towels. Pat dry with additional towels.
Wipe out the now empty bowl so it is dry. Return the potatoes to
the bowl and toss with the remaining 1 tablespoon of oil. Arrange
the potato wedges on the prepared baking sheet in a single layer.
Cover tightly with foil and bake for 5 minutes. Remove the foil and
continue to bake until the bottoms of the potatoes are spotty
golden brown, 15-20 minutes, rotating the baking sheet after 10
minutes. Using a metal spatula and tongs, flip each potato wedge
keeping them in a single layer. Continue baking until the fries are
golden and crisp, 5 -15 minutes. Rotate the pan as needed to
ensure even browning.
When the fries are finished baking, transfer to a paper-towel lined
plate to drain some of the grease. Season with additional salt and
pepper to taste. Serve warm.
Originally Submitted
12/22/2012
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