Crispy Potato Wedges

By marmar

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
• reduced-sodium ketchup

Preparation

Step 1

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

Preheat oven to 425 degrees. 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. Arrange seasoned potatoes in a single layer on prepared baking sheet.

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