Crispy Oven Baked Potato Fries

These are delicious, and the best method I've found.

Yield: Makes 3 servings

Note- You can double (using 6-7 small-medium potatoes) and still fit on one baking sheet

Ingredients:

3 russet potatoes (about 24 oz. total), peeled and cut lengthwise into even sized wedges (I generally cut each potato into 3 equal-width sections lengthwise, then cut each of these sections into about 1/2" planks)
4-5 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 

Directions:

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 3-4 tablespoons of the oil onto a heavy, rimmed baking sheet (I find I can use closer to 2-3 tbsp so they're not too greasy).  Tilt the sheet side to side to evenly coat the pan with oil (I use a cut potato wedge to spread the oil around- nothing extra to wash).  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 a clean kitchen towel.  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 and more salt.  Arrange the potato wedges on the prepared baking sheet in a single layer.  

Ready to bake

  Cover tightly with foil and bake for 5 minutes.  (Note- it's not very earth-friendly to use a sheet of foil for just 5 minutes- I cover the baking sheet with a 2nd baking sheet turned upside down instead of the foil). 

Covered with a second baking sheet rather than foil

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, 5-10 minutes (I find I need to bake them a bit longer).  Rotate the pan as needed to ensure even browning. If you're in a hurry, you can experiment with convection bake- watch the timing.

Season with additional salt and pepper to taste. 

Tasty

Note: Adapted from Cooks Illustrated