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Ingredients
- 3 pounds russet potatoes (about 6 large), cut lengthwise into 1/4-inch-wide strips
- Nonstick cooking spray
- 4 teaspoons vegetable oil
- Coarse salt and ground pepper
Details
Servings 8
Preparation
Step 1
In a large bowl, cover potatoes with water by 2 inches. Refrigerate at least 3 hours (or up to overnight).
Preheat oven to 400 degrees, with racks in upper and lower thirds. Lightly coat two rimmed baking sheets with cooking spray. Drain potatoes and pat dry; wipe out bowl. Toss potatoes in bowl with oil and season with salt and pepper. Divide potatoes between sheets and arrange in a single layer. Bake until golden and crisp, 45 minutes. Toss potatoes and rotate sheets. Bake 15 minutes more.
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