- 2 whole Russet Potatoes, Cut Lengthwise Into 12-16 Evenly Sized Wedges
- 5 Tablespoons Olive Oil/or Canola/Vegetable oil (whatever you have)
- 1 teaspoon Salt and Pepper, To Taste
Preheat the oven to 425 degrees F. Place the potato wedges in a large bowl. Pour hot water over the potatoes and soak for 10-30 minutes. Evenly coat a baking dish with 4 T of the oil.
Drain the potatoes. Spread the wedges out on layers of paper towels or and pat dry. Wipe out the bowl so it is dry and return the potato wedges to the bowl and toss with the remaining 1 tablespoon of oil, salt, pepper. Arrange the potato wedges in a single layer, cover the baking sheet with foil and bake for 5 minutes. Remove the foil and continue to bake until the bottoms of the potatoes are golden brown, 15-20 minutes. Flip each potato wedge and continue baking until the fries are brown and crispy, 5-15 minutes. Rotate the pan as needed to ensure even browning.