BBQ Baked Potato Wedges

Baked potato wedges are our go-to side dish when we want something simple, quick, or both. This is what we eat now that we don't eat french fries and other fried things! If there are any left-over potato wedges, they're usually our lunch the next day.The zingy BBQ rub we used on these is similar to Joe's Rib Rub, one of my most craveable tastes. Fiddle around with the sugar, salt, and cayenne until the taste suits you.

If you're in a hurry, speed up these potatoes by microwaving them in a bowl of hot water until almost tender, then draining them thoroughly before tossing them with the BBQ seasoning. Then you can bake them until they're tender.

Ingredients

5 large russet potatoes

2 tbsp freshly ground black pepper

1 tbsp salt

2 tbsp brown sugar

2 tbsp paprika

1 tbsp ground cumin

1/4 cup chili powder

1 tbsp powdered garlic

1 tbsp dry mustard

1 tbsp cayenne pepper (more or less, to taste)

1 tsp crushed red pepper

Cooking Spray

Directions

Scrub the potatoes and slice them lengthwise into 1 1/2" wedges. Soak them in cold water for 5 minutes to draw out the starch, which will help to prevent them from sticking to the baking pan. Less clean-up is a wonderful thing. Drain and rinse.

Line a baking pan with foil, then spray with oil. The pan (or pans) should be big enough to hold a layer of potato wedges without them touching each other. Preheat the oven to 375 degrees.

Add the spice ingredients to a large resealable plastic bag. Add 1/3 of the potatoes and shake them well. Arrange on the baking pan, then repeat with the rest of the potatoes. Spray them with oil and cover them with foil.

Bake for 20 minutes, then remove the foil. Continue baking until tender and browned, about 20 minutes more.

Serves 4-6.