4 medium Russet potatoes (cut into large wedges)
1 tbsp. vegetable oil
1/4 tsp. black pepper
1/8 tsp. salt
garlic salt
ketchup

Place potatoes in large bowl; add cold water to cover and let stand for 15 minutes. Preheat oven to 425°F. Spray a nonstick baking sheet with vegetable cooking spray. Set aside. 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. 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 baking sheet.

Bake for 20 minutes, using a spatula turn potatoes; sprinkle with garlic salt.

Bake until golden, about 20 minutes, turning baking sheet after 10 minutes for even browning. Serve immediately with ketchup on the side.