Sunday, June 24, 2012
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 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).