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