Other then the fry truck by our cottage, these are the best fries ever! Take care to cut the potatoes into even wedges so that all of the pieces will cook at about the same time. Whether you choose a nonstick baking sheet or a regular baking sheet, make sure that it is heavy-duty. The intense heat of the oven may cause lighter pans to warp. This recipe was taken from Cook’s Illustrated “The New Best Recipe”.
3 russet potatoes (about 8 ounces each), peeled, each potato cut lengthwise into 10 to 12 even wedges
5 tablespoons vegetable or peanut oil
Salt and ground black pepper
1. Adjust an oven rack to the lowest position; heat the oven to 475F. Place the potatoes in a large bowl and cover with hot tap water; soak 10 minutes. Meanwhile, coat an 18 by 12-inch heavy-duty rimmed baking sheet with 4 tablespoons of the oil and sprinkle evenly with 3/4 teaspoon salt and 1/4 teaspoon pepper, set aside.
2. Drain the potatoes. Spread the potatoes out on a triple thickness of paper towels and pat thoroughly dry with additional paper towels. Rinse and wipe out the now-empty bowl; return the potatoes to the bowl and toss with the remaining 1 tablespoon oil. Arrange the potatoes in a single layer on the prepared baking sheet; cover tightly with foil and bake 5 minutes. Remove the foil and continue to bake until the bottoms of the potatoes are spotty golden brown, 15 to 20 minutes, rotating the baking sheet after 10 minutes. Using a metal spatula and tongs, scrape to loosen the potatoes from the pan, then flip each wedge, keeping the potatoes in a single layer. Continue baking until the fries are golden and crisp, 5 to 15 minutes longer, rotating the pan as needed if the fries are browning unevenly.
3. Transfer the fries to a second baking sheet lined with paper towels to drain. Season with additional salt and pepper to taste and serve immediately.
Serves 3 to 4