Crispy Potato Wedges

The Record’s “Recipe of the Week”:
Crispy Potato Wedges by Michelle Goff

4 medium russet potatoes, cut into large wedges
1 T. vegetable oil
1/4 tsp. ground black pepper
1/8 tsp. salt
1 tsp. paprika

Place the potato wedges in a large bowl. Add enough cold water to cover. Let stand for 10 minutes. Drain the potatoes. Spread onto paper towels. Pat the potato wedges dry.
Place the potatoes in a large bowl. Sprinkle with the oil, black pepper, salt, and paprika. Toss until coated.
Place the wedges onto a greased cookie sheet. Bake at 425° for 20 minutes. Turn the potatoes with a spatula. Bake for another 20 minutes or until golden brown.