Crispy Potato Wedges

Ingredients

4 Medium russet potatoes, cut into large wedges

1 Tablespoon vegetable oil

1/4 teaspoon freshly ground black pepper

1/8 teaspoon salt

2 cloves garlic, minced

reduced-sodium ketchup (optional)

Cooking Instructions

1. Place potatoes in a large bowl; add cold water to cover. Let stand for 15 minutes.

2. Preheat over to 425 degrees F. Spray a nonstick baking sheet with vegetable cooking spray. Set aside.

3. Drain potatoes in a colander. Spread on a double layer of paper towels. Cover with a second layer of paper towels. Press down on the towels to dry potatoes.

4. Transfer potatoes to a clean large bowl. Sprinkle with oil, pepper, & salt; toss gently to combine. Arrange seasoned potatoes in a single layer on prepared baking sheet.

5. Bake potatoes for 20 minutes. Using spatula, turn potatoes; sprinkle with garlic. Bake until golden about 20 minutes, turning baking sheet after 10 min. for even browning. Serve immediately with ketchup on the side.

VARIATION:

For a sweeter flavor use sweet potatoes instead of the russet potatoes and adding 1/2 tsp. of paprika to your spices when tossing.