Better Oven French Fries

These French Fries did turn out better than any recipe or method I have ever tried and I will tweak a bit more and hopefully find an even better way, but for now this is the "Best Oven French Fry Ever!"
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.