Ingredients

The following ingredients have 4 Servings
  • 3 russet potatoes (about 24 ounces total)
  • 5 Tablespoons peanut oil (divided)
  • ¾ teaspoon kosher salt (plus more to taste)
  • ¼ teaspoon freshly ground black pepper (plus more to taste)
  • chopped fresh parsley (for garnish, optional)

Instruction

  • Move oven rack to the middle position and preheat the oven to 475 degrees F.
  • Peel the potatoes and cut them lengthwise into even sized wedges. Put the potato wedges into a large mixing bowl and cover the potatoes with hot water (somewhere between 90-100 degrees). Soak the potatoes for 15-30 minutes.
  • Brush a rimmed baking sheet with 4 tablespoons of peanut oil and sprinkle the sheet evenly with salt and pepper; set aside.
  • Drain the potatoes, and spread them out onto a clean kitchen towel and pat dry.
  • In a clean, dry bowl add the potatoes and toss them with the remaining 1 tablespoon of peanut oil.
  • Place the potato wedges on the prepared baking sheet and arrange them in a single layer. Cover the baking sheet tightly with foil and bake for 5 minutes. Then, remove the foil and bake for another 15-20 minutes, or until the bottoms of the potatoes are spotty golden brown.
  • Use tongs and flip each potato wedge over. Continue baking until the oven fries are crisp and golden, about 8-15 minutes. Season the fries with salt and pepper to taste and garnish with parsley (optional). Serve.