Best Oven Fries Ever

Okay, are you ready? These are seriously the best oven fries I have ever had. They are crispy-crunchy on the outside and fluffy baked potato inside. The ingredients aren't anything special; it's all in the method. Maybe you all knew this already, but I did not. My oven fries up until this point have been okay--kind of soggy really. Nothing to write home about. But tonight my life was changed (at least in the realm of oven fries).


3 large russet potatoes with peels,scrubbed
5 tablespoons olive oil, divided (you could use canola, peanut or whatever but I personally love olive oil)
1 teaspoon kosher or sea salt
freshly ground black pepper to taste

1. Scrub your potatoes and cut each potato into 8 wedges. Rinse them off and set aside in a large bowl of hot water for 30 minutes.
2. Heat the oven to 475 degrees. 
3. Spread 4 tablespoons of the oil on a large heavy baking sheet (like a jelly roll pan). 
4. Sprinkle the salt and pepper on the oil. Set aside. 
5. Now drain your potatoes. Dry them well using paper towels or a kitchen towel. 
6. Dry out the bowl they were in and put them back in along with the remaining tablespoon of oil. Toss to coat.
7. Spread potato wedges in a single layer on your sheet pan. 
8. Cover tightly with aluminum foil (this is important!). 
9. Bake the potatoes in the preheated oven for 5 minutes and then remove the foil. 
10. Continue baking for another 10 minutes. Rotate the pan and bake for another 5 to 10 minutes until the bottoms of them are becoming golden brown. 
11. Now remove the potatoes from the oven and using either tongs or a spatula flip them all over so the up sides are down. 
12. Return to the oven and bake for another 5 to 10 minutes depending on desired doneness. 
13. Sprinkle with more salt and pepper if desired. 

I doubled the recipe and my family of six took care of them without any problem.
These would also be awesome with fry sauce or ketchup.

*Recipe found on Pinterest and adapted from HERE.