This is a recipe I found on The Noble Pig blog that sounded delicious when I read it, and turned out to be super delicious when I made it. It's a great side for just about any entree or a perfect appetizer with a cocktail or glass of wine. The potatoes retain the barbecue flavor but it's not overwhelming. They're creamy on the inside and crisp on the outside, just the way I like them. Plus they're a quick fix. The most time consuming part of the dish is waiting for the oven to pre-heat.
Oven Baked Barbecued Potatoes
Adapted from the Noble Pig
3 medium size potatoes peeled and cut into wedges- I used Maine but Idaho would be fine
1/4 cup barbecue sauce- I used Bull's-Eye Original
2 T olive oil
1/4 tsp black pepper
kosher salt
Cooking spray
1/2 cup low fat sour cream or plain yogurt
2 T barbecue sauce
1/2 scallion chopped for garnish
Pre heat oven to 425 degrees. Prep baking sheet with aluminum foil and dust with cooking spray. In medium size bowl mix together the barbeque sauce, oil and pepper. Add potatoes and toss with oil mixture.
Place sliced potatoes on prepared baking sheet. Bake 15 minutes and rotate pan. Cook another 10 minutes and remove from oven. Sprinkle with salt and let potatoes cool in the pan about 10 minutes before serving. While the potatoes are cooling, make this very cool dipping sauce. Mix low fat sour cream and barbecue sauce, and garnish with chopped scallion. Okay, now it's time to eat.
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