Food & Cooking Recipes Appetizers Finger Food Recipes Easy Oven Fries 3.5 (34) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 22, 2021 Print Rate It Share Share Tweet Pin Email Servings: 8 Get your fry fix with only four teaspoons of oil. These make-at-home versions of the restaurant favorite are better (and better for you) than their fast food counterparts. Ingredients 3 pounds russet potatoes (about 6 large), cut lengthwise into ¼-inch-wide strips Nonstick cooking spray 4 teaspoons vegetable oil Coarse salt and ground pepper Directions 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 2 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. Rate it Print