- 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
- Adjust an oven rack to the lowest position and heat oven to 475 degrees.
- Place potato wedges in a large bowl, cover with hot tap water and let soak for 10 minutes.
- 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.
- 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.
- 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.
- 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.
- 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