4 Medium Russet Potatoes, cut into large wedges
1 tbsp Vegetable Oil
1/4 tsp Freshly ground Black Pepper
1/8 tsp Salt
2 cloves Garlic, minced (Optional)

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 non-stick baking sheet with vegetable cooking spray, set aside.

3. Drain potatoes in a colander, spread between a double layer of paper towels, press down on the towels to dry potatoes.

4. Put potatoes in a large bowl, sprinkle with oil, pepper and salt, toss gently to combine, arrange potatoes in a single layer on baking sheet.

5.

Bake 20 mins turn, sprinkle with garlic.

Bake 20 mins, rotating the pan after 10 minutes, until golden brown.