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).
Sunday, June 24, 2012
Barbecue Fries
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).
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).
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