Crispy Potato Wedges - cooking recipe

Ingredients

4 medium russet potatoes, cut into large wedges
1 tbsp. vegetable oil
1/4 tsp. freshly ground black pepper
1/8 tsp. salt
2 cloves garlic, minced, optional
Reduced-sodium ketchup, optional

Preparation

Place potatoes in a large bowl, add cold water to cover. Let stand for 25 minutes. Preheat oven to 425\u00b0. Spray a nonstick baking sheet with vegetable cooking spray. Set aside.