5 Ingredients or less, Appetizers, Sides

Barbecue Fries

Romulu Yanes

Ingredients

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

Directions

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.

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