Oven Fries

Ingredients

2-1⁄4 pounds russet potatoes, peeled and cut lengthwise into 10 to 12 even wedges
5 tablespoons peanut oil
Salt and pepper

Adjust oven rack to lowest position and heat oven to 475 degrees. Place potatoes in large bowl, cover with hot tap water, and soak for 10 minutes. Meanwhile, coat 18 by 12-inch heavy-duty rimmed baking sheet with 4 tablespoons oil and sprinkle evenly with 3⁄4 teaspoon salt and 1⁄4 teaspoon pepper; set aside. Line second baking sheet with triple layer of paper towels and set aside.
Drain potatoes. Spread potatoes out on paper towel–lined baking sheet, then 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 single layer on oiled baking sheet, cover tightly with aluminum 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 single layer. Continue baking until fries are golden and crisp, 5 to 15 minutes longer, rotating pan as needed if fries are browning unevenly.
While fries bake, line baking sheet with triple layer of paper towels. Transfer baked fries to prepared baking sheet to drain. Season with additional salt and pepper to taste and serve.