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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This recipe is from the magazine Cook's Illustrated (Jan/Feb 2004). Ingredients:
3 russet potatoes, peeled and cut into evenly sized wedges |
5 tablespoons vegetable oil |
salt |
ground black pepper |
Directions:
1. Adjust oven rack to lowest position; heat oven to 475 degrees. Place potatoes in a large bowl and cover with hot tap water; soak 10 minutes. Meanwhile, coat 18 by 12 inch heavy duty rimmed baking sheet (non stick works well) with 4 tablespoons oil and sprinkle evenly with 3/4 teaspoon salt and 1/4 teaspoon pepper; set aside.
2. Drain potatoes. Spread potatoes out on triple layer of paper towels and thoroughly pat dry with additional paper towles. Rinse and wipe out the empty bowl; return potatoes to the bowl and toss with remaining 1 tablespoon oil. Arrange potatoes in a single layer on prepared baking sheet; cover tightly with foil and bake 5 minutes. Remove foil and continue to bake until bottoms of potatoes are spotty golden brown, 15-20 minutes, rotating baking shet after 10 minutes. Using metal spatula and tongs, scrape to loosen potatoes from pan, then flip each wedge, keeping potatoes in a single layer. Continue baking until fries are golden and crisp, 5-15 minutes longer, ratating pan as needed if fries are browning unevenly.
3. Transfer fries to second baking sheet lined with paper towels to drain. Season with additional salt and pepper to taste and serve.
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