1 tbsp. vegetable oil
1/4 tsp. freshly ground black pepper
1/8 tsp. salt
2 cloves garlic, minced (optional)
2. Preheat oven to 425. Spray a nonstick baking sheet with vegetable cooking spray. Set aside.
3. Drain potatoes in a colander. Spread 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.
Variation: For a sweeter flavor, use sweet potatoes instead of the russet potatoes. Proceed as directed in Steps 1, 2, and 3. Add 1/2 tsp. of paprika when tossing potatoes with spices in Step 4. Bake as directed in Step 5.