Crispy Potato Wedges

4 medium russet potatoes, cut into large wedges
1 T vegetable oil
1/4 tsp. pepper
1/8 tsp. salt
2 cloves garlic, minced
ketchup

1. Place potatoes in a large bowl; add cold water to cover. Let stand 15 minutes.
2. Preheat oven to 425. Spray a nonstick baking sheet with vegetable cooking spray. Set aside.
3. 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.
4. 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.
5. 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.