3-4 russet potatoes
5 Tbsp. vegetable oil, divided
salt and pepper to taste
Baked steak fries &ndash; crispy on the outside and fluffy on the inside. Pass the ketchup. Or catsup.
Peel the potatoes and cut into 12 wedges each. (Stand the potato on end and hold it together while you slice it to keep the wedges consistently sized.)
Place the potato wedges in a large bowl. Cover with hot tap water and let stand 10 minutes.
While the potatoes are soaking, preheat oven to 475°F (245°C). Move the bottom rack of the oven to the bottom-most position. Note that baking parchment has no place in this recipe &ndash; paper combusts at 451°F.
Take a large, heavy duty baking sheet and coat the surface with 4 Tbsp. vegetable oil. Salt this oil with a scant teaspoon of salt.
Drain the potatoes well. Dry them with a clean kitchen towel or layers of paper towels.
Rinse the soaking bowl and dry it. Put the potatoes back in the bowl and toss with 1 Tbsp. oil.
Layer the potatoes in a single layer on the prepared baking sheet. Cover tightly with foil.
Bake in the bottom of the oven 5 minutes. Remove the foil
Bake 10 minutes. Rotate the baking sheet.
Bake 10 minutes. Remove from the oven. Carefully flip all the potatoes.
Return to the oven 5-7 min. more. Remove from the oven and let cool on paper towels or on a rack placed over a baking sheet.
Salt if necessary. Serve with ketchup (or catsup) or malt vinegar. Who's up for cheeseburgers?
Submitted by Gretchen Grant Contributed on: and modified on Wednesday August 22nd, 2007