Crispy Potato Wedges

4 Servings


  • 4 russet potatoes cut into wedges

  • 1 tablespoon vegetable oil

  • 1/4 teaspoon black pepper

  • 1/8 teaspoon salt

  • 2 cloves garlic minced

  • reduced-sodium ketchup (optional)


  • Place potatoes in a large bowl: add cold water to cover.

  • Let stand for 15 minutes.

  • Preheat oven to 425°.

  • 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.

Category: Vegetables