Oven Fries

Normally in late June and early July, I would be trying to make my favorite grilled "puzzle" potatoes. (Take a potato, slice it crosswise into verrry thin pieces, keep the potato slices assembled in their original order, add a pat of butter, salt, and pepper, wrap in aluminum foil, and grill.) However, so far summer has very much failed to deliver in the weather-appropriate-to-grilling department, so, I tried a Cook's Illustrated alternative--oven fries. They came out great! These pictures really don't do them justice.



Ingredients
3 russet potatoes (about 8 oz), sliced lengthwise into 10-12 spears each
5 tablespoons olive oil
salt and pepper

Hardware
18 by 12 inch heavy-gauge baking sheet, preferably nonstick--or, you can use my favorite easy clean-up trick--aluminum foil! (If you use a smaller sheet, you may need to do two batches.)

Directions
1. Adjust oven rack to lowest position; heat oven to 475 degrees. Place potatoes in 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 3/4 teaspoon salt and 1/4 teaspoon pepper; set aside.

2. Drain potatoes. Spread potatoes out on 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 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 single layer. Continue baking until fries are golden and crisp, 5 to 15 minutes longer, rotating pan as needed if fries are browning unevenly.

3. Transfer fries to second baking sheet lined with paper towels to drain. Season with additional salt and pepper to taste and serve.