CRISPY POTATO WEDGES

Crispy Potato Wedges image

Provided by Will Bowden

Categories Potato

Time 1h50m

Yield 1 batch

Number Of Ingredients 6

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

Steps:

Place potatoes in a large bowl; add cold water to cover and let stand 15 min minutes.
Preheat oven to 425.
Spray a nonstick baking sheet with vegetable cooking spray.
Set aside.
Drain potatoes in 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 the 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.
Add 1/2 teaspoon of paprika when tossing potatoes with spices.
Bake as previously directed.>.