4 medium Russet potatoes
1 tbsp. vegetable oil
1/4 tsp. freshly ground black pepper
1/8 tsp. salt
2 cloves garlic, minced (optional)
ketchup (may use reduced-sodium ketchup; optional)

Cut potatoes into large wedges and place in large bowl; add cold water to cover. 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 prepared baking sheet.

Bake potatoes for 20 minutes. After 20 minutes, turn potatoes with spatula and sprinkle with garlic.

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

For a sweeter flavor, use sweet potatoes. When tossing potatoes with spices, use 1/2 teaspoon of paprika and bake as directed.