Oven Fries!

This recipe comes from The New Best Recipe. Page 198-199 http://www.cooksillustrated.com/bookstore/detail.asp?PID=265

Oven Fries

Serves 3 to 4

3 Russet potatoes ( about 8 oz each), peeled, each potato cut lengthwise into 10 to 12 even wedges ( I used 3 larger red potatoes )

5 Tablespoons vegetable or peanut oil ( I used canola )

Salt and pepper

1. Adjust an oven rack to the lowest position; heat the oven to 475°.

Place the potatoes in a large bowl and cover with hot tap water; soak 10 minuets.

Meanwhile, coat an 18 X 12-inch heavy-duty rimmed baking sheet with 4 tablespoons of the oil and sprinkle evenly with 3/4 teaspoon salt and 1/4 teaspoon pepper; set aside.

(I used my grill sauce bush applicator to spread the oil out evenly on the baking sheet to make this step easier and less messy )

2. Drain the potatoes out on a triple thickness of paper towels and pat thoroughly dry with additional paper towels.

(I just placed them on a small cutting board and quickly pat them with a clean kitchen towel)

Rinse and wipe out the now-empty bowl; return the potatoes to the bowl and toss with the remaining tablespoon oil.

Arrange the potatoes in a single layer on the prepared baking sheet; cover tightly with foil and bake 5 minuets.

( I used a slotted spoon to remove the oiled potatoes and added them in one layer to the baking sheet )

Remove the foil and continue to bake until the bottoms of the potatoes are spotty golden brown, 15-20 minuets, rotating the baking sheet after 10 minuets.

( Since my oven runs very hot, once 10 minuets passed, I removed my cookie tray from the oven and flipped my potatoes over, they were already a nice golden color on the bottom )

( Turned my heat down from 475° to 440° )

Using a metal spatula and tongs, scrape to loosen the potatoes from the pan, then flip each wedge, keeping the potatoes in a single layer.

( I used a rubber spatula and it didn't hurt the potatoes, they do stick though so watch out for that )

Continue baking until the fries are golden and crisp, 5 to 15 minutes longer, rotating the pan as needed if the fries are browning unevenly.

3. Transfer the fries to a second baking sheet lined with paper towels to drain. Season with additional salt and pepper to taste and serve immediately.

(Instead of using paper towels I just used a baking sheet under a cookie cooling rack and placed the potatoes on top so the grease would drip down, it worked fine)

10 minute soak