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.
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.