Oven Baked BBQ Fries

by Cathy Pollak
Print Email

bbqfriesPotatoes are my kryptonite. Those of you who have been reading here for a long time know my love of potatoes. 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. I really try to keep my distance from them but they call to me with their siren songs. Ugh.

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.

It's not like the fry itself has this overwhelming 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. 

I love how the barbecue sauce adds a crispiness to the edge of the fries.  Just couldn't stop eating them. Save me from myself.

Make these for your next cook out...you will love!

Oven Baked BBQ Fries

Recipe from: Created by Noble Pig | Serves: 6

Ingredients

  • cooking spray
  • 2-1/4 poundsrusset baking potatoes, peeled and cut into uniform wedges
  • 1/2 cupbarbecue sauce
  • 1/4 cupolive oil
  • 1/2 teaspoon black pepper
  • kosher salt
  • 3/4 cupsour cream
  • 1/4 cupbarbecue sauce

Directions

  • Preheat oven to 425 degrees F. Prepare two large rimmed baking sheets with foil and cooking spray. In a large bowl, whisk together 1/2 cup barbecue sauce, olive oil and black pepper.
  • Place sliced 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, about 20-30 minutes (depending on your oven. Rotate pans once through the cooking process. Sprinkle with kosher salt after you remove from the oven.
  • Combine sour cream with remaining 1/4 cup barbecue for the dipping sauce. Let fries cool off a little before eating. The inside of thick-cut fries are very hot. You will taste more flavor if you let them cool slightly.

Cathy owns a vineyard and winery in the Willamette Valley of Oregon.  She is a food writer for Davis Life Magazine and blogs daily about wine, food and everyday living.  She lives with her husband and two sons.  You can visit her at noblepig.com.

Add comment


Security code
Refresh

Restaurant News

Lei ha preso la posta (You've got mail) @ Cafe Lalo
New York
by Libby Segal

ImageIt’s Sunday morning, and the last thing I want to hear is a discrete ringing sound, calling out from my computer, to alert me that I have mail. I ignore my computer, throw on my jeans, and catch...

Read more...
The Apalachicola Seafood Grill and The Piggly Wiggly
Florida
by Ann Nichols

floridagrill.jpg On the second day of our Florida trip, we dined at one of our favorite, always good, “coming home” restaurants in Apalachicola: The Apalachicola Seafood Grill. Located in the heart of “downtown”...

Read more...
IHOP
Mid-Atlantic
by Ilene Amy Berg

ihop2.jpg Before there was IHOP, there was Gwynn’s. 

When I was a kid in suburban Teaneck, New Jersey, it was always a treat to go for Sunday brunch with my family at Gwynn’s on Teaneck Road.  Gwynn’s...

Read more...
Grill 23 . . . going on 30
Boston
by Kitty Kaufman

grill23barBack in 1983, Grill 23 opened with what was, for then, a great deal of fanfare. I don't remember being there in the '80s; to be clear, not my eighties. I mention to my sister-in-law Ellen that I'm...

Read more...