Oven-Fried Fresh Fries

2 large baking potatoes (russets) about 1 3/4-2 pounds total 1/2 teaspoon salt2 tablespoons peanut oilPopcorn saltKetchupFill a large saucepan or pot half full with cold water and set aside.Under cold running water scrub potato skins or peel potatoes, cut potatoes crosswise into 1/2-inch rounds (use a plastic ruler, if necessary) and drop each, as cut, into the saucepan or pot. Once all potatoes are cut, swirl them around in the water to rinse off starch. Set aside.Place an oven rack in middle position and heating oven to 450 degrees. When hot, place a foil-lined half-sheet or jelly-roll pan in the oven. Drain potatoes, return to saucepan or pot, fill with enough cold water to cover potatoes by 1 1/2 inches, place over high heat and when water comes to a boil, reduce heat to keep water at a low boil and cook for 3 minutes, stirring occasionally. Gently drain potatoes in a colander, and then place on a double layer of paper towels.Place hot potatoes in a large mixing bowl, drizzle peanut oil over potatoes, and swirl and toss potatoes to coat cut surfaces with oil. Carefully remove hot pan from oven and distribute potatoes in a single layer, not touching, on heated pan. Bake 20 minutes. Turn potato slices over, and rotate the pan 180-degrees and bake 20 minutes more or until potatoes are golden brown and slightly crisp, about 40 minutes total.Remove from oven and immediately season to taste with popcorn salt. Serve immediately, passing ketchup.Serves four.Nutrition values per serving (without added salt): 202 calories(23.4 percent from fat), 5.3 g fat (0.8 g saturated fat), 36.1 g carbohydrates, 3.7 g fiber, 5.3 g protein, 0 cholesterol, 53 mg sodium.