From Corinne Cooley
- 3 Russet potatoes (no, really … use Russets for this)
- 5 Tablespoons canola oil
- salt
- pepper
Directions:
Before you turn on the oven, move the rack as far down as you can. Then preheat the oven to 475F. Use 4 tablespoons of oil to grease a cookie sheet. Season the pan with salt and pepper.
Cut the potatoes into fries. Soak the potatoes in the hottest tap water available for 10 minutes. Dry the potatoes completely, toss with 1 tablespoon oil, and lay out on cookie sheet. Cover with foil and tuck in tightly.
Bake 5 minutes. Remove foil.
Bake until the fries are beginning to get golden brown on the bottom (15-20 minutes). Flip – but make sure you still have only one layer of potatoes.
Bake until done – crispy (5-15 minutes).
Rotate the pan if the fries are cooking unevenly.
Remove from pan and drain on paper towels. Salt.