Better Oven French Fries
Annie's Eats is a popular blog written by a doctor who had worked in the same lab as my son and he told me about it a few years ago which inspired me further to blog. There is where I discovered this post. She credits "Cook's Illustrated" with the recipe.
Baked Oven Fries:
24 ounces (about 3 lg.) peeled and cut Russet potatoes
5 T. peanut or canola oil, divided
3/4 t. kosher salt + more to taste
1/4 t. freshly ground black pepper +more to taste
Preheat the oven to 475 degrees F. Prepare a heavy half sheet pan with 4 T. oil spreading evenly with a pastry brush then sprinkle evenly with the salt and pepper and set aside.
Soak the uniformly cut potato wedged in a bowl of VERY hot water for 20-30 minutes. Drain the potatoes and place onto clean dry towels and dry thoroughly. Dry the bowl. Return the dry potatoes to the bowl and toss with the remaining 1 T. of oil. Arrange the potatoes in a single layer on the prepared sheet pan. Cover tightly with foil and place into the preheated oven for 5 minutes. Remove the foil and continue baking for about 10 minutes than rotate the pan and continue for another 10-15 minutes until the underssides of the potatoes have browned. Using tongs and a spatuls turn all of the fries keeping them in a single layer. Bake an additional 10-15 minutes.
When the fries have browned remove them to paper towels to drain and season additionally if desired. Serve hot with condiments or plain.