1 ½ pounds russet or Yukon gold potatoes, peeled, cut into wedges
3 TBS vegetable oil or olive oil
½ tsp. salt
Freshly ground black pepper
Heat oven to 450º. Place potatoes in a microwave-safe rectangular pan (ideally potatoes should fit in one layer) and cover with plastic wrap. Poke a few holes in the plastic. Cook in microwave on high for 10 minutes. Carefully remove plastic wrap (there will be a good deal of steam and the potatoes will be very hot!). Drain potatoes briefly on some paper towels to remove any excess moisture.
Line a jelly roll pan with non-stick foil (or alternatively, spray with non-stick spray). Transfer potatoes to pan. Toss with oil, salt and pepper. Bake in oven until crispy golden, turning occasionally, about 20 to 30 minutes.
TIME SAVING TIPS:
Fries can be fully cooked and refrigerated ahead of time. Reheat in microwave or in a 325º oven for about 30 minutes, loosely covered with foil.