lighter oven fries

original recipe courtesy cook's illustrated, 2007

take care to cut the potatoes into even wedges so that all of the pieces will cook at about the same rate. we prefer the texture of unpeeled potatoes; however, feel free to peel the potatoes if desired. although it isn't required, a nonstick baking sheet works particularly well for this recipe. it not only keeps the fries from sticking, but because of its dark color, it encourages deep and even browning. whether you choose a nonstick baking sheet or a regular baking sheet, make sure that it is heavy-duty. the intense heat of the oven may cause lighter pans to warp. this recipe was published in our cookbook the best light recipe.

serves 4

3 russet potatoes (about 8 ounces each), scrubbed, each potato cut lengthwise into 10 to 12 evenly sized wedges
1/4 cup vegetable oil or peanut oil, plus 1 additional teaspoon
table salt and ground black pepper

adjust an oven rack to the lowest position and heat the oven to 475 degrees. place the potatoes in a large bowl, cover them with hot tap water, and let soak for 10 minutes. meanwhile, coat an 18 by 12-inch heavy-duty rimmed baking sheet (preferably nonstick) with 1/4 cup of the oil and sprinkle evenly with 1 teaspoon salt and 1/4 teaspoon pepper; set aside.

drain the potatoes. spread the potatoes out on a triple thickness of paper towels and pat dry thoroughly with additional paper towels. in a bowl, toss the dried potatoes with the remaining 1 teaspoon oil.

arrange the potatoes in a single layer on the prepared baking sheet, and cover tightly with foil. bake for 5 minutes, then remove the foil and continue to bake until the bottoms of the potatoes are spotty golden brown, 15 to 20 minutes, rotating the baking sheet after 10 minutes.

scrape the potatoes loose from the pan with a metal spatula, then flip over each wedge using tongs, keeping the potatoes in a single layer. continue to bake until the fries are golden and crisp, 7 to 10 minutes longer, rotating the pan as needed if the fries are browning unevenly. spread the potatoes out over paper towels to drain briefly, discarding the oil left on the baking sheet. season with additional salt and pepper to taste. serve hot.