prep time: tbd
cook time: 30 minutes
3 russet potatoes - peeled and cut lengthwise into even slices
5 tablespoons vegetable oil
3/4 teaspoon salt + more to taste
1/4 teaspoon pepper + more to taste
1. preheat the oven to 475 degrees. place the potato wedges in a large mixing bowl. cover with hot water, soak for 10 - 30 minutes. put 4 tablespoons of the oil onto a heavy, rimmed baking sheet. tilt the sheet side to side to evenly coat the pan with oil. sprinkle the pan evenly with salt and pepper. set aside.
2. drain the potatoes. spread the wedges out on layers of paper towels and pat dry. wipe out the bowl and return the potatoes to it. toss with the remaining oil. arrange the potatoes on the prepared baking sheet in a single layer. cover tightly with foil and bake for 5 minutes. remove the foil and continue to bake until the bottoms of the potatoes are spotty golden brown, 15 - 20 minutes, rotating the baking sheet after 10 minutes.
3. flip each potato wedge keeping them in a single layer. continue baking until they are golden and crisp, 5 - 8 minutes. rotate the pan as needed.
4. transfer to a paper-towel lined plate to drain. season with salt and pepper to taste. serve warm.
- annie's eats