| Crispy Potato Wedges ~ by Brianna G. Temple, Texas 4 medium russet potatoes, cut into large wedges 1 tbsp vegetable oil ¼ tsp freshly ground black pepper ⅛ tsp salt or to taste 2 cloves garlic, minced (optional) low sodium ketchup ~ ( homemade spicy ketchup ) 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 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 a prepared baking sheet. 5. Bake potatoes for 20 minutes. Using a spatula, turn the potatoes; sprinkle with the garlic. Bake until golden, about 20 minutes, turning baking sheet after 10 minutes for even browning. Serve immediately with ketchup on the side. Note: Although using spray oils is easy, it is more expensive. You can use paper towels lightly dampened with regular vegetable oil |
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