• 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)


    1. Heat oven to 450° F.
    2. Drizzle 1 tablespoon of the oil onto a rimmed baking sheet.
    3. In a large bowl, combine the remaining oil, the barbecue sauce, hot pepper sauce, black pepper, and paprika and cumin (if using).
    4. 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).