Master Recipe for Oven Fries

This is a bit complicated - to do it right, you must use russet potatoes, preheat the oiled baking sheets and partially steam the cut potatoes. But the results are very good indeed. Before this recipe, I'd mostly made potato wedges in the oven and used whatever potatoes were kicking around, but they're right that russets are ideal for this type of recipe (Yukon Golds are also pretty good), and the steaming seems to help, though it's a bit messy.

We don't have peanut oil, so use canola instead, and sea salt instead of regular salt.