Baked Oven Fries

I made these oven fries last week, and I apologize for just now getting around to posting them. I was so happy with how these turned out. The only thing I would do differently is cut them a little thicker. Mine cooked a little faster than the directions called for. Next time I'll cut them at least 1/3 or 1/4-inch thick.
One of the reasons I love this recipe is because I don't have to deal with the frying pan. I always get nervous when I fry things because of all the oil that bubbles and pops; not to mention the stench it leaves in the house and in my hair and clothes. These baked up nicely in the oven without me having to worry about them. I'll definitely be making these again and again.

Baked Oven Fries
Ingredients:
3 russet potatoes, peeled and cut lengthwise into even sized wedges
5 Tablespoons vegetable, canola or peanut oil, divided
3/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon ground black pepper, plus more to taste

Directions:
Preheat 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 the salt and pepper. Set aside.

Drain the potatoes. 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 tablespoon 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 lines plate to drain some of the grease. Season with additional salt and pepper to taste. Serve warm.

Source: Annie's Eats