Thought I'd mine the chowhound collective brain for some tips for homemade oven steak fries.
I've based my current method off a internet recipe that said it was from the "Frantic Family" cookbook. I've since lost that recipe, but here's what I remember, and have been doing ever since.
Cut steak-fry sized pieces from 2 poudns of peeled russet or white potatoes
-What I mean by steak-fry sized pieces is, wider then they are thick, about 1/2-3/4 of inch wide, while being 1/4 or a little more thick, going the length of the potato. They are sort of like planks.
Soak in cold water for at least 30 minutes (should they be soaked longer?)
Drain the fries, and pat them dry. Toss with 4 teaspoons oil (I use Bariani evoo and I like it the best -- but I realize others may use a more neutral oil), and with 1/2-1 teaspoon salt, black pepper, and 1/4 teaspoon garlic powder (not garlic salt). I usually toss in some seasoned salt.
Spread in one later on a silpat-lined and slightly oiled (these babies can stick stick stick even to a Silpat) half-sheet pan, and cook in a 350 degree oven (should it be higher) on the upper rack for 20 minutes.
Remove from the oven and carefully flip the fries.
Put back in the oven for another 10-15 minutes. This sometimes takes longer, I suppose from the thickness of the fries and moisture content etc, and can end up being more like another 20-25 minutes.
I'd love advice from 'hounds who routinely make oven fries, especially the steak-fry sized ones. I haven't found a frozen brand (I refuse to use Ore-Ida, they have hydrogenated oils in them, and even the organic olive-oil only brands aren't very good, and the fat-free ones are really disgusting) that approximates what I can make at home. It seems to be a hit or miss operation with me -- sometimes my oven fries are excellent, and sometimes they are just okay.
I occasionally make the real thing: deep-fried fries. I know how to make them. What I'm interested are tips and corrections for oven fries, which is something I'd make more frequently (for both health and convenience reasons) than the deep-fried kind.
TIA for any helps!