Oven Fries


  • 3 Russet potatoes (about 8-ounces each), scrubbed and cut lengthwise into 10 to 12 even wedges
  • 1/4 cup plus 1 teaspoon vegetable oil
  • Salt and pepper


  1. Adjust an oven rack to the lowest position and heat oven to 475 degrees.
  2. Place potato wedges in a large bowl, cover with hot tap water and let soak for 10 minutes.
  3. Meanwhile, coat a large rimmed baking sheet (preferably nonstick) with 1/4 cup vegetable oil and sprinkle evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  4. Drain the potatoes and pat dry thoroughly with paper towels. Toss the dried potatoes with the remaining teaspoon oil; arrange in a single layer on the prepared baking sheet and cover tightly with foil.
  5. Bake for 5 minutes; remove the foil and continue to bake until the bottoms of potatoes are spotty golden brown, 15 to 20 minutes, rotating the pan after 10 minutes.
  6. Scrape the potatoes loose from the pan with a spatula, then flip each wedge over using tongs. Keep the potatoes in a single layer. Continue to bake until the fries are golden and crisp, 7 to 10 minutes longer, rotating pan, as needed, if fries are browning unevenly.
  7. Drain fries briefly on paper towels, season with salt and pepper to taste, and serve.


  • Soaking the potato wedges in water allows them to release some of their starch so that the exteriors bake up thin and crisp rather than thick and heavy. A hot water soak does the job faster than cold water, but if using cold water, lengthen the soaking time to about 30 minutes.
  • A nonstick baking pan keeps the fries from sticking to the pan, and its dark color encourages deep and even browning.

Nutrition Facts per serving:

  • Calories: 270
  • Fat: 15g total fat (1g sat fat)
  • Cholesterol: 0mg
  • Carbohydrates: 31g
  • Sodium: 300mg
  • Fiber: 2g
  • Protein: 4g
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