-6 russet potatoes, peeled and cut lengthwise into wedges -approx.
-1/2 cup Peanut or Canola oil
-Montreal Steak seasoning,
Preheat the oven to 475F degrees.
Place the potato wedges in a large mixing bowl. Cover with hot water; soak for about 15 minutes. Put 1/4 cup of the oil onto a heavy, rimmed jellyroll pan or cookie sheet. Tilt or brush to evenly coat the pan with oil. Set aside. Drain the potatoes. Spread the wedges out on layers of paper towels or on clean kitchen towels and pat dry. Put potatoes back in a dry bowl and toss with the remaining two tablespoons of oil. Arrange the potato wedges on the prepared baking sheet in a single layer. Cover tightly with foil and bake for 5 minutes. Remove the foil and continue to bake until the bottoms of the potatoes are golden brown, 15-20 minutes, rotate the baking sheet after 10 minutes. Flip each potato wedge keeping them in a single layer. Continue baking until the fries are golden and crisp, another 10-15 minutes, rotating pan again after 5 minutes. When the fries are finished baking, transfer to a paper-towel lined plate to drain some of the grease. Season with Montreal Steak seasoning, to taste. Serve immediately.