- 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.