Crispy Potato Wedges

By rossboys

Ingredients

• 4 med 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

Preparation

Step 1

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

Preheat oven to 425 deg. 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 min. Using a spatula, turn potatoes; sprinkle with garlic. Bake until golden, about 20 min, turning baking sheet after 10 min for even browning. Serve immediately.