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1
Adjust oven rack to lowest position; heat oven to 475 degrees Fahrenheit.
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2
Place potatoes in a large bowl and cover with hot tap water; soak 10 minutes.
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3
Meanwhile, coat 18 by 12 inch heavy duty rimmed baking sheet with 4 tablespoons oil and sprinkle evenly with about 3/4 teaspoon salt and 1/4 teaspoon pepper (this acts as ball bearings to help prevent potatoes from sticking so much). Set aside.
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4
Drain potatoes.
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5
Spread potatoes out on a triple layer of paper towels and thoroughly pat dry with additional paper towels.
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6
Rinse and wipe out now empty bowl; return potatoes to bowl and toss with remaining 1 tablespoon oil.
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7
Arrange potatoes in a single layer on prepared baking sheet; cover tightly with foil and bake 5 minutes.
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8
Remove foil and continue to bake until bottoms of potatoes are spotty golden brown, 15 to 20 minutes, rotating baking sheet after 10 minutes.
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9
Using metal spatula and tongs, scrape to loosen potatoes from pan, then flip each wedge, keeping potatoes in a single layer.
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10
Continue baking until fries are golden and crisp, 5 to 15 minutes longer, rotating pan as needed if fries are browning unevenly.
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11
Transfer fries to a second baking sheet lined with paper towels to drain.
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12
Season with additional salt and pepper to taste and serve.
