2 lbs. russet or baking potatoes (about 3 potatoes) scrubbed
Sour cream (optional)
Directions
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).
You may be disappointed.This is not really a cookie, it is more like sweet heated goop.Without any kind of flour, or baking soda, or baking powder; you are not really baking anything, just heating it up.
HI Laurel, it's so light it's hard to weigh, and it's so fluffy it's hard to measure in a cup, but just sprinkle on as much as you like, use the photo at the top of this post as a guideline.
This is my all time favorite show!!!!! I have a hard time here in the States understanding some of the ingredients or where to buy but I can usually find them or something very similar that works.
Great recipe, but that's obviously a stock photo and not a picture of acorn pancakes. Acorn flour is naturally quite brown, so the pancakes will look dark. They're delicious and worth the work though! Our family forages acorns every fall and we look forward to the treats we cook with them all year.
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