Ingredients

• 4 medium russet potatoes, cut into large wedges
• 1 tablespoon vegetable oil
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1/2 teaspoon paprika
• 2 cloves garlic, minced

Place potatoes in a large bowl; add cold water to cover. Let stand for 15 minutes. Preheat over to 425 degrees. Spray a nonstick baking sheet with vegetable cooking spray. Set aside. Drain potatoes in a colander. Spread on a double layer of paper towels. Press down on the towels to dry potatoes. Transfer potatoes to a large bowl. Sprinkle with oil, pepper, salt, and paprika and toss to combine. Arrange seasoned potatoes in a single layer on the prepared baking sheet; sprinkle with garlic. Bake potatoes for 20 minutes. Using spatula, turn potatoes. Bake until golden, about 20 more minutes. Serve immediately with ketchup or ranch dressing on the side.