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Ingredients
- 5 Idaho potatoes, peeled and sliced into long wedges
- Olive oil
- Store-bought BBQ spice mixture
- Salt
Method
- Preheat oven to 450 degrees F.
- Place the potato wedges in a saucepan with 2 quarts of cold salted water.
- Bring to a boil and then reduce to a simmer for approximately 5 minutes, or until a knife pierces through easily.
- Drain.
- In a large bowl, toss the wedges with olive oil.
- Place the BBQ spice and salt in a shallow dish and roll the wedges in it.
- Place the wedges on a sheet pan in single layer and roast for 15 to 20 minutes until crispy.
