Serves 4 | Hands-On Time: 10m | Total Time: 40m
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:
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).
