- 3 medium russet potatoes (about 1.5 lbs)
- 3 Tablespoons vegetable oil (divided)
- kosher salt and pepper, to taste
- Preheat the oven to 475. Scrub the potatoes and slice them in half longways, then slice each half into 5-6 fries. Put the potato slices in a bowl of cold water to soak for 10 minutes.
- Meanwhile, prep a sheet pan by drizzling it with 2 tablespoons of vegetable oil and sprinkling it with salt and pepper. Drain and dry the potatoes throughly with a dish towel. Arrange them evenly on the baking pan in a single layer, ideally giving them a little room so they can get really crispy! Drizzle the top of the fries with the remaining tablespoon of oil and sprinkle the tops with more salt and pepper. Cover the pan tightly with foil and bake for 10 minutes.
- Remove the foil and bake for 10 minutes more (until the bottoms are golden brown, keeping in mind that they will continue to brown a little more once the fries are flipped).
- Flip the fries over with a spatula and bake for about 10 more minutes on the other side, until they’re brown and crispy!
Recipe from Jeff Mauro on Food Network – I tried the recipe originally because I saw them all tossed with garlic butter on his show and Wanted Them, but I’ve never actually had the guts to put butter on french fries!