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).
Hi Justin, it could be the Doubanjiang you're using. Authentic ones (from Pixian) tend to be a reddish brown in color and will make the mapo tofu more brown. The one I used for this was bright red and probably had less beans and more chili. As for the muddiness, did you substitute cornstarch for potato starch? If so, cornstarch does not set clear like p […]
I know this an older post, but in case anyone's still out there, was anyone able to reproduce the beautiful, brilliant red color of the photos? I just finished making this, and while delicious, its more of a muddy brown than that vibrant red. […]
Potato starch is a starch that has been extracted from potatoes (as opposed to corn or tapioca). If you live in the US, there's a brand called Bob's Redmill that makes it and it should be sold at supermarkets like Whole Foods. […]
Yes, but you'll need to adjust the quantity as cornstarch thickens better than potato starch. Also, cornstarch does not set clear like potato starch so your sauce will be cloudy. […]
Nothing prettier than some gorgeous glowing buttery crust. And it's not the butter that concerns me in these things it's the sugar! 130 grams sugars not including 60g in the icing. It looks delicious though. I'm all for baked goods. And I suppose if you eat this as a dessert and you're on a weight gain program go for it. (-: […]
PBS Food – Latest Comments
