Oven Fries

Source: Cook's Illustrated

Ingredients:

• 3 russet potatoes (about 8 oz. each), peeled, each potato cut lengthwise into 10 to 12 evenly sized wedges
• 5 tbsp vegetable or peanut oil
• salt
• grouns black pepper

Instructions:

1. Adjust oven rack to lowest position; heat overn to 475 degrees. Place potates in large bowl and cover with hot tap water; soak 10 minutes. Meanwhile, coat 18 by 12-inch heavy duty rimmed baking shet with 4 tbsp oil and sprinkle evenly with 3/4 tsp salt and 1/4 tsp groumd black pepper.
2. Drain potato. Spread potato cut on triple layer of paper towels and thoroughly pat dry with addtional paper towels. Rinse and wipe out now-empty bowl; return potatoes to bowl and toss with remaining 1 tbsp oil. Arrage potatoes in single layer on prepared baking sheet; cover tightly with foil and bake 5 minutes. Remove foil and continue to bake until bottoms of potatoes are spotty golden brown, 15 to 20 minutes, rotating baking sheet after 10 minutes. Using metal spatula and tongs, scrape to loose potatoes from pan, then flip each wedge, keep potatoes in single lauer. Continue baking until fries are golden and crisp, 5 to 15 minutes longer, rotating pan as needed if fries are browning unevenly.
3. Transfer fries to second baking sheet lined with paper towels to drain. Season with additional salt and pepper to taste and serve.

Notes:

1. Take care to cut the potatoes into evenlu sized wedges so that all of the pieces will cook at about the same rate.
2. Although it isn't required, a non-stick baking sheet works particularly well for this recipe. It not only keeps the fries from sticking to the pan but, because of its dark color, encourages deep and even browning.
   
3. Whether you chhose a nonstick baking sheet or a regular baking sheet, make sure that is is heavy duty. The intense heat of the oven may cause lighter pan to warp.