Oven Baked Fries

I haven't met a potato that I didn't like, so it only seems fitting that I really enjoyed oven fries! I have made sweet potato fries a few times, but had never ventured to make oven fries using a regular potatoes, but as I suspected they were just as good. My guess is I was afraid they just wouldn't compare to tasty McDonald's or Burger King fries, but I was wrong. I served them as a side to the Sausage-stuffed French loaf  I shared with you yesterday. The two together made for an excellent home cooked meal. Make sure to follow the instructions and soak the potatoes in water before baking. This not only prevents the potatoes from browning, but it helps with the overall baking process. 

Happy Friday everyone, enjoy the weekend!

Oven Baked Fries

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3 russet potatoes, peeled and cut lengthwise into even sized wedges

5 tablespoons vegetable oil, divided

3/4 teaspoon kosher salt, plus more to taste

1/4 teaspoon freshly ground black pepper, plus more to taste

Preheat oven to 475 degrees. Place the potato wedges in a large mixing bowl. Cover with hot water; soak for 10 to 30 minutes. Put 4 tablespoons of the oil onto a rimmed baking sheet. Tilt the sheet side to side until evenly coated. Sprinkle pan evenly with the salt and pepper. Set aside.

Drain the potatoes. Spread the wedges out on layers of paper towels. Pat dry with additional towels. Wipe out the now empty bowl so it is dry. Return potatoes to the bowl and toss with the remaining 1 tablespoon oil. Arrange the potato wedges on prepared baking sheet in a single layer. Cover tightly with foil and bake for 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, flip each potato wedge keeping them in a single layer. Continue baking until the fries are golden and crisp, 5 to 15 minutes. Rotate the pan as needed to ensure even browning.

When the fries are finished baking, transfer to a paper-towel lined plate to drain some of the grease. Season with additional salt and pepper to taste. Serve warm.

Source adapted from: Annie’s Eats, originally from The New Best Recipe by the editors of Cook’s Illustrated