INGREDIENTS

  • 5 tablespoons olive oil
  • 6 tablespoons barbecue sauce
  • 1/2-1 teaspoon hot pepper sauce
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika (optional)
  • 1/4 teaspoon ground cumin (optional)
  • 2 lbs russet potatoes or baking potatoes , scrubbed (3 potatoes)
  • sour cream (optional)

DIRECTIONS

  1. Heat oven to 450°F Drizzle 1 tablespoon of the oil onto a rimmed baking sheet.
  2. In a large bowl, combine the remaining oil, the barbecue sauce, hot pepper sauce, black pepper, and paprika and cumin (if using).
  3. Cut each potato lengthwise into 8 to 10 wedges. Add them to the bowl and toss.
  4. 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).