Crispy Potato Wedges
- 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 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. 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.
potatoes, vegetable oil, black pepper, salt, garlic, ketchup
Taken from www.cookbooks.com/Recipe-Details.aspx?id=145344 (may not work)