Ingredients
3 Russet potatoes, peeled and cut lengthwise
5 Tbs veg or peanut oil
Salt
Preparation
Preheat oven to 475° (use a heavy duty non-stick baking sheet on the lowest rack.)
Cut the potatoes in the same size wedges. Soak them for 10 minutes in hot tap water. Coat sheet w/ 4 Tbs oil, salt & pepper.
Dry wedges, put them ion an empty bowl with oil and shake them.
Put slices on baking sheet & cover tightly with foil on top for 5 minute, then remove foil and cook for 15-20 minutes.
Turn over and cook for another 15-20 minutes until golden crispy.
