4 md Russet potatoes -- prepared
As directed
1 tb Vegetable oil
1/4 ts Ground pepper
1/8 ts Salt
2    Cloves garlic -- minced

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

2. Preheat oven to 425 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,
and salt; toss gently to combine. Arrange seasoned potatoes in a single
layer on prepared baking sheet.

5. 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.

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