Adjust an oven rack to the lowest position and heat the oven to 475°F. Place the potato wedges in a large bowl, cover with hot tap water, and let soak for 10 minutes to draw out surface starch.

Coat a heavy-duty rimmed baking sheet with most of the oil and sprinkle evenly with salt and pepper.

Drain the potatoes and spread them over a paper towel-lined baking sheet, patting them thoroughly dry—any moisture left on the surface will prevent them from browning. Wipe out the bowl, return the potatoes to it, and toss with the remaining oil.

Arrange the potatoes in a single layer on the oiled baking sheet, cover the pan tightly with aluminum foil, and bake for 5 minutes to steam the interiors.

Remove the foil and continue to bake until the bottoms of the potatoes are spotty golden brown, 15 to 20 minutes, rotating the sheet halfway through for even heat distribution.

Scrape the potatoes loose with a metal spatula and flip each wedge, keeping them in a single layer. Continue baking until the fries are golden and crisp, 5 to 15 minutes, rotating the pan as needed if the edges are browning faster than the center.

Transfer the fries to a paper towel-lined sheet to drain briefly. Season with salt and pepper to taste and serve immediately while still hot and crackling.