Ingredients
13 c. barbecue sauce
3 tbsp. olive oil
Black pepper
1 1/2 lb. small russet potatoes
sour cream
Method
Sources
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Recipe1M+
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Recipe1M+
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled pour dispenser — drizzle olive oil without glugging
Mini mop for basting barbecue — vinegar mop sauce, butter baste
Premium cocktail olives — dirty martini, Gibson, aperitivo
Cotton basting mop — barbecue sauce, vinegar mop, butter baste
Italian pasta organized by shape — which sauce belongs with which pasta
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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heat oven to 425 degrees f. line a rimmed baking sheet with foil. in a large bowl, whisk together the barbecue sauce, oil, and 1/4 teaspoon pepper. cut each potato lengthwise into 8 to 10 wedges and toss with the barbecue sauce mixture. spread the potatoes on the prepared baking sheet in a single layer. roast until golden brown and tender, 25 to 30 minutes. in a small bowl, stir together sour cream and barbecue sauce. serve with the fries, for dipping.