Directions
Adjust an oven rack to the lowest position and heat the oven to 475 degrees. Place the potatoes in a large bowl, cover them with hot tap water, and let soak for 10 minutes. Meanwhile, coat an 18 by 12-inch heavy-duty rimmed baking sheet with 1/4 cup of the oil and sprinkle evenly with 1 teaspoon salt and 1/4 teaspoon pepper; set aside.Drain the potatoes. Spread the potatoes out on a triple thickness of paper towels and pat dry thoroughly with additional paper towels. In a small bowl, toss the dried potatoes with the remaining 1 teaspoon oil.
Arrange the potatoes in a single layer on the prepared baking sheet, and cover tightly with foil. Bake for 5 minutes, then remove the foil and continue to bake until the bottoms of the potatoes are spotty golden brown, 15 to 20 minutes, rotating the baking sheet after 10 minutes.
Scrape the potatoes loose from the pan with a metal spatula, then flip over each wedge using tongs, keeping the potatoes in a single layer. Continue to bake until the fries are golden and crisp, 7 to 10 minutes longer, rotating the pan as needed if the fries are browning unevenly. Spread the potatoes out over paper towels to drain briefly, discarding the oil left on the baking sheet. Season with additional salt and pepper to taste. Serve hot with Local Folks Foods ketchup
Serves 4
Credit: www.cooksillustrated.com