Ingredients

• 4 medium russet potatoes, cut into large wedges
• 1 tablespoon vegetable oil
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 2 cloves garlic, minced (optional)

Directions

1. 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 doan on the toweks 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. seerve immediately

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