Homemade Fries

Ok, I have a love for french fries. It is true. I have tried a few different kinds and thought I had a keeper until I found these ones! These were so good!! I think the kosher salt made a huge difference! We had these for dinner last night and I couldn't get enough! If you love fries, give these a shot! They went great with our sandwiches last night and would be fabulous with a hamburger!

I adapted this recipe from Triedandtasty.com (if you can't tell, I love that blog!)

About 6 medium russet potatoes, washed and cut lengthwise into even sized wedges
5 tbsp. vegetable, canola or peanut oil, divided {I used canola since I had it on hand}
3/4 tsp. kosher salt, plus more to taste {I didn't measure mine :) I just sprinkled both the salt and pepper on the pan}
1/4 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 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 (a pastry brush can also help with this). 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 1 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. Watch carefully to keep them from burning. 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.