Recipe created by Sarah Copeland and Diane Morgan
From the April 2012 issue of O, The Oprah Magazine
Sizzling veggie fries can be yours at home, baked in the oven—no deep fryer required.
(Oven-Baked Steak Fries shown first on right)
2 large russet potatoes (about 1 pound each), scrubbed
¼ cup canola oil
1½ tsp. kosher salt
1 tsp. ground black pepper
Active Time: 15 minutes
Total Time: 50 minutes
Preheat oven to 475°. Place a rack in the lower third of the oven and a second one in the center. Line 2 rimmed baking sheets with parchment paper. Cut potatoes in half lengthwise and then cut each half into 6 long wedges. Submerge potatoes in a large bowl filled with hot water and soak 10 minutes. Drain, rinse, and pat dry with paper towels.
Toss potatoes with oil, salt, and pepper. Arrange, without crowding, in a single layer on prepared baking sheets. Cover each pan tightly with aluminum foil. Bake 5 minutes; remove foil; bake 15 minutes more. Flip potatoes and rotate pans, then bake until browned and crisp at the edges, 10 to 15 minutes more.