4 medium Russet potatoes, cut into large wedges
1 tablespoon olive oil
1/4 teaspoon ground black pepper
1/4 teaspoon salt
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 nonstick baking sheet with olive oil cooking spray. Set aside.
3. Drain potatoes in a colander. Spread on a double 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. Bake 20 minutes or until golden. Turning baking sheet after 10 minutes for even browning. Serve immediately.
*For a sweeter flavor, use sweet potatoes instead of the russet potatoes.
Yields: 4 Servings
