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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
5 tablespoons olive oil |
6 tablespoons barbecue sauce |
1/2 to 1 teaspoon hot pepper sauce |
1/2 teaspoon black pepper |
1/2 teaspoon paprika (optional) |
1/4 teaspoon ground cumin (optional) |
2 pounds russet or baking potatoes (3 potatoes), scrubbed |
sour cream (optional) |
Directions:
1. Heat oven to 450° F. Drizzle 1 tablespoon of the oil onto a rimmed baking sheet. In a large bowl, combine the remaining oil, the barbecue sauce, hot pepper sauce, black pepper, and paprika and cumin (if using). Cut each potato lengthwise into 8 to 10 wedges. Add them to the bowl and toss. Spread the potatoes in a single layer on the prepared sheet. Bake, turning once, until golden and tender, 25 to 30 minutes. Serve hot with the sour cream for dipping (if desired).
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