These are not fixed the traditional way - they are first boiled for tenderness, then rolled in a spice mixture of your choice.
4 Servings
5 Idaho potatoes, peeled (or not) and sliced into long wedges
Olive oil
BBQ spice mixture or other spice mixture of your choice
Salt (omit this if your spice mixture has salt)
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.
