5 Ingredients or less, Appetizers, Sides

Barbecue Fries

Romulu Yanes


  • 1 1/2 lb. small russet potatoes (about 3)
  • 1/3 c. BBQ sauce
  • 3 T. olive oil
  • 1/4 t. black pepper


Heat oven to 425°.  Line rimmed baking sheet with foil. In a large bowl, whisk together BBQ sauce, olive oil and pepper.  Cut potatoes lengthwise into 8 to 10 wedges; toss with barbecue sauce mixture.  Spread potatoes on pan in a singe layer.  Roast until golden brown and tender, 25 to 30 minutes.

For a tasty dipping sauce, stir barbecue sauce into sour cream.


Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s