Preparation Steps

• Peel the potatoes and cut them into 8 long wedges. Make sure they are all close to the same thickness.
• Put all of the potatoes in a medium bowl. Fill the bowl with hot tap water and let the potatoes soak for 10 to 30 minutes.
• Drain the potatoes and then pat them dry with a clean dish cloth or paper towels.
• Wipe the bowl out so there is no water left in it. Put the dry potatoes back in the dry bowl and toss them in 1 tablespoon of oil.
• Preheat the oven to 475°F. On a large, rimmed baking sheet add the remaining 4 tablespoons of oil and spread it all over the pan until it is completely coated (a pastry brush works well here).
• Sprinkle the salt on the oiled pan. Lay the potatoes out in even rows with one side against the pan.
• Cover the pan tightly with foil and bake for 5 minutes.
• Remove the foil and continue baking for 15-20 minutes.
• Using tongs or a metal spatula, flip all of the potatoes over so that the other side is now against the pan. Bake for an additional 15-20 minutes until the potatoes are crispy and starting to brown.
• Remove hot fries from the pan onto paper towels to drain some of the grease, add additional salt to taste, and then serve warm.