Oven Fries

To prevent the potatoes from sticking, pour oil, salt and pepper on the baking sheet, instead of on the potatoes, which elevates them just enough off of the pan. Cover the potatoes with aluminum foil to steam them for the first five minutes of cooking and then uncover them and continue to bake until they were golden and crisp.

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2 1/4 lbs russet potatoes, peeled and cut lengthwise into 10-12 wedges
5 tbsp vegetable oil
salt, to taste
pepper, to taste

Makes 3 to 4 servings.



Adjust oven rack to lowest position and heat oven to 475 degrees.



Place potatoes in large bowl, cover with hot tap water, and soak for 10 minutes.



Coat an 18-by-12-inch heavy-duty rimmed baking sheet with 4 tablespoons oil and sprinkle evenly with 3/4 teaspoon salt and 1/4 teaspoon pepper.



Drain potatoes, then spread out over paper towellined baking sheet and thoroughly pat dry.



Rinse and wipe out the now-empty bowl.



Return potatoes to bowl and toss with remaining 1 tablespoon oil.



Arrange potatoes in a single layer on oiled and seasoned baking sheet, cover tightly with aluminum foil, and bake 5 minutes.



Remove foil and continue to bake until bottoms of potatoes are spotty golden brown, 15 to 20 minutes, rotating sheet halfway through roasting time.



Using metal spatula and tongs, scrape to loosen potatoes from pan, then flip each wedge, keeping potatoes in single layer.



Continue baking until fries are golden and crisp, 5 to 15 minutes, rotating pan as needed if fries are browning unevenly.



Transfer baked fries to paper towel–lined baking sheet and let drain.



Season with salt and pepper to taste, transfer to platter, and serve.

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