This sounds complicated but is very easy. I got the recipe out of Cooks Illustrated.
3 russet potatoes peeled and cut into even lengthwise wedges
5 Tbsp veg. or peanut oil
salt and ground pepper
1. Adjust oven rack to lowest position and heat oven 475 degrees.
Place potatoes in a large bowl and cover with hot tap water for 10 minutes. Meanwhile take a HEAVY DUTY rimmed baking sheet and coat evenly with 4 of the Tbsp of oil. Sprinkle evenly with 3/4 tsp salt and 1/4 tsp pepper.
2. Drain potatoes and spread out onto 3 layers of paper towels and thoroughly pat dry with additional paper towels. Rinse and wipe your bowl dry. Put potatoes back into bowl and toss with the 1 Tbsp of oil. Arrange potatoes in a single layer on your prepared baking sheet. Cover tightly with foil and bake 5 mins. Remove foil and bake until bottom of potatoes are spotty and golden, 15 to 20 mins., rotating baking sheet after 10 mins. Using metal spatula and tongs turn potatoes and keep in a single layer. Continue baking until fries are golden and crisp, 5 to 15 mins. longer turning baking sheet if they are browning unevenly.
3. Transfer fries to a second baking sheet lined with paper towels to drain. Season with additional salt and pepper to taste and serve.
Note: I am sure if you have a larger baking sheet and need to make more potatoes this will be fine. The heavy duty baking sheet prevents the sheet from warping during baking. You may also use a non stick baking sheet as long as it is still heavy duty. It makes the fries brown better. The soaking in hot water removes some of the surface sugars. Also potato starches gelatinize completly during cooking and the water soaking improves the creaminess and smoothness by working its way between the strands of gelatin starch. So it makes a good surface crunch with a smooth interior.
I hope you enjoy them!