Adapted from Cook’s Illustrated, by Julia Collin Davison
3 Russet potatoes, peeled or unpeeled,
cut into evenly-sized “fries”
Vegetable oil
S&P
Soak cut potatoes in a bowl of hot tap water for 10 minutes.
Meanwhile, preheat oven to 475 degrees. Move oven rack to lowest position. Coat a large, heavy baking sheet (else it will buckle under high heat) with 3 or 4 tablespoons of oil, then sprinkle the pan evenly with a teaspoon of salt and some pepper as desired.
Drain potatoes, spread them in a single layer onto paper towels, or a lint-free dish towel. Blot tops of potatoes with paper towels to dry. In a dry bowl, toss potatoes with 1 tablespoon of oil. Place them onto the baking sheet in a single layer. Cover the pan tightly with aluminum foil.
Bake for 5 minutes. Remove foil.
Bake 10 minutes. Rotate pan.
Bake 10 minutes. Flip each fry with a spatula.
Bake 10 more minutes, or until nicely browned. Remove to paper towels to drain, season to taste, serve!