Gabrielle'S Crispy Potato Wedges - cooking recipe

Ingredients

4 medium Russet potatoes
1 Tbsp. vegetable oil
1/4 tsp. freshly ground black pepper
1/8 tsp. salt
2 cloves garlic, minced (optional)
ketchup (may use reduced-sodium ketchup; optional)

Preparation

Cut potatoes into large wedges and place in large bowl; add cold water to cover.
Let stand for 15 minutes.
Preheat oven to 425\u00b0.
Spray a nonstick baking sheet with vegetable cooking spray. Set aside.
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.
Transfer potatoes to a clean large bowl.
Sprinkle with oil, pepper and salt.
Toss gently to combine.