Oven Baked Fries

Never again will you ever feel the need to deep fry french fries. (Not that I actually deep fry french fries because I hate the smell and mess).  Look at those.  Amazing, right?  Go ahead, tell  me I'm wrong.  I dare you.

No? I thought so.

Not only do those look like crunchy on the outside and soft on the inside and perfectly seasoned french fries of awesomeness...but they taste like it to.  These are everything you want a french fry to be.  Dip them in ketchup mixed with a little adobo sauce, or curry, or dip them in a creamy garlicky dressing and they'll be everything you want a french fry to be AND MORE.

You'll never buy frozen fries again...trust me on this one.  Oh yeah, and don't limit this recipe to big wedges.  Use it for little diced up homefries or skinnier suckers, or just hunks of potatoes.  And toss them with fun stuff like minced up garlic and jalapenos and things like that.  Make potatoes fun!

I always line my pans with tinfoil for easier clean up.  If your having problems flipping the tots over because they are sticking, don't do it, they aren't ready. Just pop them in the oven for another 5 minutes and try again.    They'll loosen up when they get the perfect amount of crispy.

Oven Baked Fries
Printable Recipe
by Annie's Eats, Adapted from The New Best Recipe by Cook's Illustrated

• 3 Russet Poatoes, peeled and cut lengthwise into even sized wedges
• 5 tbsp canola oil
• 3/4 tsp. kosher salt, more to taste
• 1/3 tsp freshly ground black pepper, more to taste

1. Preheat the oven to 475˚ F. Place the potato wedges in a large mixing bowl. Cover with hot water; soak for 10-30 minutes. Put 4 tablespoons of the oil onto a heavy, rimmed baking sheet. Tilt the sheet side to side to evenly coat the pan with oil (a pastry brush can also help with this). Sprinkle the pan evenly with the salt and pepper. Set aside.
2. Drain the potatoes. Spread the wedges out on layers of paper towels or on clean kitchen towels. Pat dry with additional towels. Wipe out the now empty bowl so it is dry. Return the potatoes to the bowl and toss with the remaining 1 tablespoon of oil. 
3. Arrange the potato wedges on the prepared baking sheet in a single layer. Cover tightly with foil and bake for 5 minutes. Remove the foil and continue to bake until the bottoms of the potatoes are spotty golden brown, 15-20 minutes, rotating the baking sheet after 10 minutes. 
4. Using a metal spatula and tongs, flip each potato wedge keeping them in a single layer. Continue baking until the fries are golden and crisp, 5 -15 minutes. Rotate the pan as needed to ensure even browning.
5. When the fries are finished baking, transfer to a paper-towel lined plate to drain some of the grease. Season with additional salt and pepper to taste. Serve warm.