Oven Fries

sobota, 1 lutego 2014

3 russet potatoes, peeled, each potato cut lengthwise into 10 to 12 evenly sized wedges (about 8 ounces each)
5 tablespoons vegetable oil (i use enoya)
salt and pepper

1 Adjust oven rack to lowest position; heat oven to 475 degrees Fahrenheit.
2 Place potatoes in a large bowl and cover with hot tap water; soak 10 minutes.
3 Meanwhile, coat 18 by 12 inch heavy duty rimmed baking sheet with 4 tablespoons oil and sprinkle evenly with about 3/4 teaspoon salt and 1/4 teaspoon pepper (this acts as ball bearings to help prevent potatoes from sticking so much). Set aside.
4 Drain potatoes.
5 Spread potatoes out on a triple layer of paper towels and thoroughly pat dry with additional paper towels.
6 Rinse and wipe out now empty bowl; return potatoes to bowl and toss with remaining 1 tablespoon oil.
7 Arrange potatoes in a single layer on prepared baking sheet; cover tightly with foil and bake 5 minutes.
8 Remove foil and continue to bake until bottoms of potatoes are spotty golden brown, 15 to 20 minutes, rotating baking sheet after 10 minutes.
9 Using metal spatula and tongs, scrape to loosen potatoes from pan, then flip each wedge, keeping potatoes in a single layer.
10 Continue baking until fries are golden and crisp, 5 to 15 minutes longer, rotating pan as needed if fries are browning unevenly.
11 Transfer fries to a second baking sheet lined with paper towels to drain.
12 Season with additional salt and pepper to taste and serve.

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