| | Directions | | Place potatoes in large bowl. Add cold water to cover. Let stand for 15 minutes. Preheat oven to 425 degrees. Spray nonstick baking sheet with vegetable cooking spray. Set aside. Drain potatoes in a colander. Spread on double layer of paper towels. Cover with a second layer of paper towels. Press down on the towels to dry the 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. Turn potatoes after 10 minutes for even browning. Serve immediately. |
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| Ingredients | | - |  | 4 russet potatoes, cut into large wedges (medium) |
| - | | 1 tablespoon vegetable oil |
| - | | 1/4 teaspoon black pepper |
| - | | 1/8 teaspoon salt |
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