Crispy Potato Wedges

SERVES 4. Place potatoes in a 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. Using a spatula, turn potatoes; sprinkle with garlic. Bake until golden, about 20 minutes, turning baking sheet after 10 minutes for even browning. Serve immediately with ketchup on the side. Notes: For a sweeter flavor, use sweet potatoes instead of the russet potatoes. Add 1/2 teaspoon of paprika when tossing potatoes with spices. Bake as directed. Crinkle-cut fries are especially crispy. Use a ripple-edged cutter to cut potatoes into 1/4-inch-thick slices. Then cut crosswise into fries. Proceed as directed. For a healthy dip instead of ketchup, try a ready-made salsa or plain nonfat yogurt mixed with fresh herbs.