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).
this was beautifully filmed. however, the squash was picked, placed on the cutting board and finally placed in the oven while it still had the dirt from the farm on it. I am not sure I could trust any recipes after that. You could see the sand and dirt falling off the squash! yuck! […]
To my surprise I was able to buy sake at the supermarket in Minnesota. It's sold by Holland House as "cooking sake" and I've used it in two recipes now and become a fan. And for anyone who may not know, honey keeps for years and years without refrigeration. No reason not to have this on hand even if you only use it rarely. […]
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