Oven Fries

I love fries. Oh, how I love them. So does Abigail. So when I found this recipe in Cook's Illustrated (which btw is amazing--someday I'll get a subscription!!!) two years ago...oh joy. And seriously, these are amazing. Perfectly crisp on the outside, perfectly melt-in-your-mouth on the inside. And not nearly as much cruddy fat as you're going to get at a fast-food joint, especially because there's no deep fryer and you're only putting 5 T. of oil in for the whole thing (I generally use even less).

I've found the most important component to getting these just right is to use a baking sheet that is uniformly flat. In other words, one that you don't use much. If I use my regular cookie sheets, which have become somewhat bowed in the middle from years of use, the fries cook unevenly. If, however, I use a metal 9x13 pan (which I never use because I prefer glass)...you get perfection.

Oven Fries

3 russet potatoes (8 oz each), peeled, each potato cut lengthwise into 10-12 evenly sized wedges
5 tablespoons vegetable or peanut oil (don’t substitute olive oil)
Salt and ground black pepper

Adjust oven rack to lowest position and heat to 475. Place potatoes in large bowl and cover with hot tap water; soak 10 minutes. (Don't be tempted to skip soaking, as this is what will give you the crisp crust and soft innards.) Meanwhile, coat 18 x 12 heavy-duty baking sheet with 4 T oil and sprinkle evening with ¾ t. salt and ¼ t. pepper.

Drain potatoes and thoroughly pat dry with paper towels. Toss potatoes in dry bowl with 1 T oil. Arrange potatoes in single layer on baking sheet, cover tightly with foil (I just use a cookie sheet) and bake 5 minutes.

Remove foil and continue to bake until bottoms of potatoes are spotty golden brown (15-20 min), rotating the pan in the oven after 10 minutes. Using metal spatula and tongs, flip potatoes to other side, keeping in single layer. Continue baking another 5-15 minutes until fries are golden and crisp, rotating pan as needed for even browning.