Photo: Mark Lund
Yield
Makes 4 servings

How to Make It

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).

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