From Annie's Eats
5 tablespoons vegetable, canola, or peanut oil, divided
¾ teaspoon kosher salt, plus more to taste
¼ teaspoon freshly ground black pepper, plus more to taste.
2. Cover with hot water; soak for 10-30 minutes
3. Put 4 tablespoons of the oil onto a heavy, rimmed baking sheet. Tilt the sheet side to side to evenly coat the pan with oil
4. Sprinkle the pan evenly with salt and pepper. Set aside.
5. Drain potatoes
6. Spread wedges out on layers of paper towels or on clean kitchen towels. Pat dry
7. Dry out now empty bowl
8. Return potatoes to bowl and toss with remaining 1 tablespoon of oil.
9. Arrange potato wedges on prepared baking sheet in single layer.
10. Cover lightly with foil and bake for 5 minutes
11. Remove foil and continue to bake until the bottoms of the potato are spotty or golden brown. (15-20 minutes), rotating the baking sheet after 10 minutes
12. Using metal spatula or tongs, flip each wedge, keeping them in a single layer.
13. Continue baking until fries are golden and crisp (5-15 minutes)
14. Rotate pan as needed to ensure even browning
15. When fries are finish baking, transfer to a paper-towel lined plate to drain some of the grease.
16. Season with additional salt and pepper
Ingredients:
3 russet potatoes (about 24 oz total), peeled and cut lengthwise into even sized wedges5 tablespoons vegetable, canola, or peanut oil, divided
¾ teaspoon kosher salt, plus more to taste
¼ teaspoon freshly ground black pepper, plus more to taste.
Instructions:
1. Preheat the oven to 475 F. Place potato wedges in a large mixing bowl.2. Cover with hot water; soak for 10-30 minutes
3. Put 4 tablespoons of the oil onto a heavy, rimmed baking sheet. Tilt the sheet side to side to evenly coat the pan with oil
4. Sprinkle the pan evenly with salt and pepper. Set aside.
5. Drain potatoes
6. Spread wedges out on layers of paper towels or on clean kitchen towels. Pat dry
7. Dry out now empty bowl
8. Return potatoes to bowl and toss with remaining 1 tablespoon of oil.
9. Arrange potato wedges on prepared baking sheet in single layer.
10. Cover lightly with foil and bake for 5 minutes
11. Remove foil and continue to bake until the bottoms of the potato are spotty or golden brown. (15-20 minutes), rotating the baking sheet after 10 minutes
12. Using metal spatula or tongs, flip each wedge, keeping them in a single layer.
13. Continue baking until fries are golden and crisp (5-15 minutes)
14. Rotate pan as needed to ensure even browning
15. When fries are finish baking, transfer to a paper-towel lined plate to drain some of the grease.
16. Season with additional salt and pepper
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