Thick-Cut Oven Fries

Thick-Cut Oven Fries:

1. Adjust the rack in your oven to the lowest position and preheat the oven to 425 degrees. 
2. Coat a rimmed baking sheet well with cooking spray. Pour the vegetable oil on the sheet and tilt it until the surface is evenly coated with the oil.
3. Cut the potatoes in half lengthwise and turn the halves cut side down on the cutting board. Trim a thin slice from both long sides of each potato half; discard the trimmings. Side Note: This step ensures that each fry has two flat surfaces for even browning. 
4. Slice the potatoes lengthwise into 1/3 to 1/2-inch planks. 
5. Combine ⅓ cup of water with the cornstarch and stir until no lumps of cornstarch remain on the bottom of the bowl.  Microwave, stirring every 20 seconds until mixture begins to thicken, for about 40-90 seconds in total. Remove from the microwave and stir until the mixture thickens to a pudding-like consistency. Side Note: If necessary, add up to 1 tablespoon of water to achieve the correct consistency.  
6. Transfer the potatoes to the bowl with the cornstarch mixture and toss until each plank is evenly coated. Arrange planks on the prepared baking sheet, leaving small gaps between planks. Discard any remaining cornstarch mixture.
7. Cover the baking sheet tightly with tin foil and bake for 12 minutes. 
8. Remove the foil and bake until the bottom of each fry is golden brown, 7-15 minutes. Remove the baking sheet from the oven and, using a thin spatula, carefully flip over each fry. Return to the oven and bake until the second sides are golden brown, 7-15 minutes longer. Watch carefully so they don't burn. 
9. Remove to a paper towel lined plate to remove excess grease. Place immediately on a serving plate and sprinkle with sea salt and freshly cracked pepper, to taste. Serve with fry sauce (recipe below) or your favorite dipping sauce. Enjoy. 

Simple Fry Sauce:

1. Combine the mayonnaise with the ketchup and vinegar; stir until well combined.