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Oven Fries

This recipe for oven fries makes a healthier french fry that you can eat with out feeling the guilt.  While it does require more prep time than say, opening a bag of frozen french fries, this recipe from Cook’s Illustrated The Best New Recipe is fail-proof and delicious – you won’t be disappointed.  


  • 3 russet potatoes (about 24 oz. total), peeled and cut lengthwise into even sized wedges
  • 5 tbsp vegetable, canola or peanut oil, divided
  • ¾ tsp kosher salt, plus more to taste
  • ¼ tsp freshly ground black pepper, plus more to taste


  • Preheat the oven to 475˚ F
  • Place the potato wedges in a large mixing bowl
  • Cover with very hot water; soak for 30 minutes (until the water is cloudy)
  • Put 4 tbsp of the oil onto a heavy, rimmed baking sheet.
    • Tilt the sheet side to side to evenly coat the pan with oil (a pastry brush can also help with this)
    • Sprinkle the pan evenly with the salt and pepper – set aside
  • Drain the potatoes and spread the wedges out on layers of paper towels or on clean kitchen towels – pat dry with additional towels
  • Wipe out the now empty bowl so it is dry. Return the potatoes to the bowl and toss with the remaining 1 tbsp of oil
  • Arrange the potato wedges 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
    • Using a metal spatula and tongs, flip each potato wedge keeping them in a single layer
  • Continue baking until the fries are golden and crisp, 5 -15 minutes
    • Rotate the pan as needed to ensure even browning.
  • When the fries are finished baking, transfer to a paper-towel lined plate to drain some of the grease
  • Season with additional salt and pepper to taste – serve warm