Crispy Potato Wedges

4 medium russet potatoes (cut into large wedges)
1 Tbs. vegetable oil
1/2 Texas Traditions Texas Hot Salt™
2 cloves garlic, minced (Optional)

Place potatoes in a large bowl; add cold water to cover. Let stand for 15 minutes. Preheat oven to 425. Spray a nonstick baking sheet with vegetable cooking spray. Set aside. 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. Transfer potatoes to a clean large bowl. Sprinkle with oil and Texas Hot Salt™. toss gently to combine. Arrange in a single layer on prepared baking sheet. 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 if desired.