Oven Fries

• 5 large russet potatoes
• 3 T. oil
• Salt and pepper, to taste (I usually use about 1 T. salt and 1 t. pepper)
• 1/4 c. Parmesan cheese, optional

1. Fill a large bowl halfway full of cold water. Slice the potatoes lengthwise into ovals about a 1/2 inch thick. Then, slice each oval into individual fries. Immediately place the cut fries into the bowl of water. Place the bowl in the refrigerator and refrigerate for at least 30 minutes or up to a few hours.

2. Place 2 cookie sheets in a cold oven and preheat to 400 degrees.

3. Thoroughly drain water from the potatoes and pat dry. Toss with the oil and salt and pepper. Spray the heated cookie sheets with baking spray or lightly brush on some additional oil. Spread the potatoes onto the cookie sheets in a single layer.

4. Bake the fries until golden brown, about 20 minutes. Sprinkle on the Parmesan cheese, if using, and bake an additional 5-8 minutes, until the cheese is caramelized. (If not using Parmesan cheese, flip the fries after 20 minutes and cook an additional 5-8 minutes.)