Make Fries Crisp and Crunchy

The secret to crisp and crunchy fries is in the heat. This recipe is for pan fries, which are tasty and better for you than deep-fried ones.

Steps

Chop potatoes into wedges.
Boil in salted water for about 7-9 minutes.
Drain water from the potatoes.
Place on a shallow baking tray with lots of olive oil (don't use extra virgin, it will smoke) and toss them around in the oil until completely coated. Canola oil also works.
Put it in the oven at 425-450ºF.
Periodically toss them around as they bake, scoop and flip with the implement of your choice.
The minute they are almost done, jack the temperature up to 500 degrees--seriously--and cook for just a few more minutes. Watch carefully! This gives them extra crispiness--so good! A trick from a famous San Fran chef.
Finished.

Use Yukon Gold potatoes for the best results.
Using too much oil might make your fries soggy.
Deep frying takes considerably more time, skill, and effort to make a good, crispy fry at home. So take your fries—even frozen ones—and put them in a very hot oven (500º) for just a few minutes before you serve them to get that almost glass-like crispiness. This technique works well with all kinds of fried and even roasted foods.

When you open the oven door to scoop and flip, if you wear glasses, be aware that they will fog up.