Oven Fries

Recipe by Dani Jean


  • 3
    russet potatoes, peeled, each potato cut lengthwise into 10 to 12 evenly sized wedges (about 8 ounces each)
  • 5
    tablespoons vegetable oil (i use enoya)
  • salt and pepper


  • Adjust oven rack to lowest position; heat oven to 475 degrees Fahrenheit.
  • Place potatoes in a large bowl and cover with hot tap water; soak 10 minutes.
  • Meanwhile, coat 18 by 12 inch heavy duty rimmed baking sheet with 4 tablespoons oil and sprinkle evenly with about 3/4 teaspoon salt and 1/4 teaspoon pepper (this acts as ball bearings to help prevent potatoes from sticking so much). Set aside.
  • Drain potatoes.
  • Spread potatoes out on a triple layer of paper towels and thoroughly pat dry with additional paper towels.
  • Rinse and wipe out now empty bowl; return potatoes to bowl and toss with remaining 1 tablespoon oil.
  • Arrange potatoes in a single layer on prepared baking sheet; cover tightly with foil and bake 5 minutes.
  • Remove foil and continue to bake until bottoms of potatoes are spotty golden brown, 15 to 20 minutes, rotating baking sheet after 10 minutes.
  • Using metal spatula and tongs, scrape to loosen potatoes from pan, then flip each wedge, keeping potatoes in a single layer.
  • Continue baking until fries are golden and crisp, 5 to 15 minutes longer, rotating pan as needed if fries are browning unevenly.
  • Transfer fries to a second baking sheet lined with paper towels to drain.
  • Season with additional salt and pepper to taste and serve.