OVEN FRIES

Makes 4 servings

Russet potatoes, also known as Idaho or russet Burbank potatoes, have a high starch content, so there’s more potato and less water. This makes a great oven fry that’s crisp and not soggy.

It’s very important to preheat the baking sheets before cooking the potatoes. Heating the baking sheets “sears” the potatoes. It seems redundant, but spraying the preheated sheets with nonstick spray will prevent the oiled potatoes from sticking. Finally, make sure to bake them in one layer or they will not crisp properly.

2 medium russet potatoes

2 tablespoons olive oil

Coarse salt and freshly ground black pepper

• Preheat the oven to 450°F. Place two heavy-duty baking sheets in the oven to heat at least 15 minutes. Scrub and rinse the potatoes well, and then cut them lengthwise into ½ inch-wide sticks. Place the potato sticks in a medium bowl and toss them with olive oil. Season generously with the salt and pepper.

• Remove the baking sheets from the oven and coat them with cooking spray. Place the prepared potatoes on the baking sheets in a single layer.

• Return the baking sheets to the oven, and bake until the potatoes are golden on the bottom, about 25 minutes. (If using two baking sheets, be certain to rotate the potatoes halfway through cooking.) Turn the potatoes over, and continue cooking until golden on all sides, another 15 minutes. Taste and adjust for seasoning with salt and pepper. Serve immediately.