Crunchy Oven Fries
Ingredients
- 1 1/2 pounds russet potatoes (about 3 medium), scrubbed and cut lengthwise into 10 to 12 even
- 1/4 cup + 1 teaspoon canola oil
- Salt and pepper to taste
Instructions
- Adjust an oven rack to the lowest position and preheat the oven to 475 degrees. Place the potatoes in a large bowl, cover with hot tap water, and let sit for 10 minutes. Meanwhile, coat a large rimmed nonstick baking sheet with 1/4 cup of the oil and sprinkle evenly with salt and pepper.
- Drain the potatoes and pat dry thoroughly with paper towels. Toss the dried potatoes with the remaining teaspoon oil (you may want a little bit more if you’re not using a nonstick pan), arrange in a single layer on the prepared baking sheet, and cover tightly with foil. Bake for 5 minutes; remove the foil and continue to bake until the bottoms of the potatoes are golden brown, 15 to 20 minutes longer, rotating the baking sheet halfway through.
- Scrape the potatoes loose from the pan with a metal spatula, and use tongs to flip each wedge, keeping the potatoes in a single layer. Continue to bake until the potatoes are golden brown and crisp, 7 to 10 minutes longer, rotating the baking sheet halfway through.
- Drain the potatoes briefly on paper towels, season with salt and pepper to taste, and serve.
