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Adjust oven rack to lowest position and heat oven to 475 degrees. Place potatoes in large bowl and cover with hot water; soak for 10 minutes. Meanwhile, coat heavy-duty rimmed baking sheet with ¼ cup oil and sprinkle evenly with salt and pepper; set aside.
Drain potatoes. Spread potatoes out on triple layer of paper towels and thoroughly pat dry with additional paper towels. Rinse and wipe out now-empty bowl; return potatoes to bowl and toss with remaining 1 tablespoon oil. Arrange potatoes in single layer on prepared sheet; cover tightly with foil and bake for 5 minutes. Remove foil and continue to bake until bottoms of potatoes are spotty golden brown, 15 to 20 minutes longer, rotating sheet after 10 minutes. Using metal spatula and tongs, scrape to loosen potatoes from sheet, then flip each wedge, keeping potatoes in single layer. Continue to bake until fries are golden and crisp, 5 to 15 minutes longer, rotating sheet as needed if fries are browning unevenly.
Transfer fries to second baking sheet lined with paper towels to drain. Season with salt and pepper to taste, and serve.