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1
Start by taking a potato and cutting it in half lengthwise. Cut each half into four wedges. I like to cut the half in half again lengthwise, then cut each one in half on the diagonal.
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2
Place wedges into a large bowl of cold water. Add about 1 tablespoon of salt and stir. Repeat with remaining potatoes.
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3
Soak potatoes for about 30 minutes to remove some of the starch. After 30 minutes, drain and rinse.
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4
Once potatoes have drained, pat dry. Wipe out the bowl with paper towels, then place wedges back in the bowl. Drizzle olive oil all over the potatoes. Season with salt and pepper and give a good toss.
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5
Preheat oven to 400u00b0F.
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6
Lay potatoes onto a baking sheet lined with parchment paper, and place into the oven. Bake the fries for about 20 minutes, then turn each wedge over and cook another 10 minutes. Take a butter knife or fork and lightly poke the wedge. It should go in rather easily. The wedge should look golden on the outside, and nice and tender on the inside.
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7
You can now simply plate these and serve as is, but here is what I like to do. I like to heat a very large skillet on medium heat. Add about 1 tablespoon of additional olive oil, and the butter, and let that butter come to a bubble. Slide the wedges into the skillet, and give a good jiggle to the skillet to cover the wedges in butter and oil, and let those continue to cook for about 5 minutes to get a bit extra crispy. If you are using fresh herbs such as thyme or rosemary, throw them in now. If some of the wedges start to fall apart, don't worry. I could eat a bowl of those crispy bits (and the table agreed) alone!
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8
Give one a try, remembering that they will be piping hot on the interior. If it requires more salt or pepper, go for it. Otherwise, let your guests season to their liking.
