Barbecue sauce gives these baked French fries a smoky-sweet flavor.

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Potatoes are my kryptonite. I don’t care if they are mashed, baked, fried, hashed … it just doesn’t matter. I can’t say no to them in any form.

So what’s a girl to do with five russet potatoes sitting on the counter? Cut them into thick wedges and slather them with barbecue sauce? Why not. And then eat them one by one until you feel you can’t stuff yourself anymore. Rinse. Repeat.

The fry itself is not overwhelmed with barbecue-sauce flavor, but it ends up having a nice smoky-sweet background taste. So, to really drive home the whole barbecue experience, mix more of the barbecue sauce with sour cream to make a dipping sauce. Yum.

You will love how the barbecue sauce adds a crispiness to the edge of the fries. Make them for your next cookout. You won’t be able to stop eating them!

Oven Baked BBQ Fries

Makes 6 servings

Cooking spray

1/2 cup plus 1/4 cup barbecue sauce, divided

1/4 cup olive oil

1/2 teaspoon black pepper

2 1/4 pounds russet baking potatoes, peeled and cut into uniform wedges

Kosher salt

3/4 cup sour cream

1. Preheat oven to 425 degrees. Cover two large rimmed baking sheets with foil then spray the foil with cooking spray. In a large bowl, whisk together 1/2 cup barbecue sauce, olive oil and black pepper.

2. Place sliced potatoes in bowl with barbecue-sauce mixture and toss to coat. Spread sliced potatoes in a single-layer on both baking sheets. Bake until golden brown and tender with crispy edges, 20-30 minutes (depending on your oven.) Rotate pans once through the cooking process. Sprinkle with kosher salt after you remove from the oven.

3. Combine sour cream with remaining 1/4 cup barbecue sauce for the dipping sauce. Let fries cool a little before eating. The insides of thick-cut fries are very hot. You will taste more flavor if you let them cool slightly.

Cathy Pollak runs her own vineyard and winery in the Willamette Valley of Oregon. She blogs about food and wine at noblepig.com.