Yesterday when I was making my dinner of potato wedges, I got the bright idea to take some pictures of the process and share. On one hand I feel silly because it's just potato wedges, not an actual recipe, but on the other hand I have practiced so much with potatoes, and you know the saying! I actually used to struggle with making oven fries. I used to use a lot more oil, and they just never turned out the way I wanted them to. Last year when I was doing the potato cleanse, I tried using parchment paper and making them oil free, and I didn't like that method either. So, many many many batches of spuds later I have come up with what I think is a fail proof way to make delicious potato wedges that are relatively low in oil.
Once the oil is melted and the baking sheet is heated, I add the potatoes. You want to hear a sizzle.
Now, most recipes I've come across on the interwebz say to cook oven fries at 450 or even 475 fahrenheit. I haven't had success with the temperature that high. I find 400 degrees to give me the results I want. I let them cook on one side for twenty minutes, then flip them over for another fifteen or twenty minutes and it works every time. You know they're ready to be flipped because they will lift from the sheet with no problems. You'll lose none of the seasoned crust.
I hope this helps. It's taken me a few years to get it down, and sharing is caring!