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.