I've been making these Baked Oven Fries for more than two years but I've never given them their own blog post. That needed to change.
These are so easy to make and come out perfectly every time. We all love them and I appreciate being able to make fries at home, from scratch, without frying them. I usually make only two potatoes so I cut down on the amount of oil. You don't need a lot, just enough to coat the baking sheet. Be liberal with the salt and pepper - potatoes absorb salt so while it may seem like a lot, you want them seasoned properly.
Baked Oven Fries
As seen on Annie's Eats, from Cook's Illustrated
3 russet potatoes, peeled and cut lengthwise into even-sized wedges
5 tablespoons vegetable, canola or peanut oil, divided
3/4 teaspoons kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
Preheat the oven to 475˚ F.
Place the potatoes in a large bowl. Cover with hot water and soak for 10-30 minutes. Put 4 tablespoons of the oil onto a heavy, rimmed baking sheet. Tilt the sheet to evenly coat the pan with the oil. Sprinkle the pan evenly with the salt and pepper. Set aside.
Drain the potatoes and dry them on clean kitchen towels, patting dry with additional towels. Dry the empty bowl, then return the potatoes to the bowl and toss with the remaining 1 tablespoon of oil.
Arrange the potato wedges on the 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, 20 minutes, rotating the baking sheet after 10 minutes. Using a spatula and tongs, flip each potato wedge, keeping them in a single layer. Continue baking until the fries are golden and crisp, 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.
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