I make these but substitute sweet potatoes for the russet. I also find that draining the wedges in hot water through our colander and a few shakes is sufficient. The paper towels are sorta unnecessary. I also save on aluminum foil by covering the first baking sheet with an inverted sheet of the same size. Lastly, I dump them on a wire cooling rack to drain. I'm a cheapskate and cannot bear to use a bunch of paper towels and foil for fries, no matter how delicious they turn out.
Very simple and easy! I left the skins on and they turned out great. I sometimes have difficulty with oven fries sticking to the pan, and not a single fry stuck!
This is my standard recipe for oven fries and roasted potatoes. I got it from America's Test Kitchen Cookbook - my favorite cookbook! This method works great with Yukon Gold Potatoes, diced large (aprox. Â¾â€� chunks).
These were very good. Came out crispy on the outside and soft on the inside. Thank you