Ingredients

• 5 Idaho potatoes, peeled and sliced into long wedges
• Olive oil
• Store-bought BBQ spice mixture
• Salt

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Instructions

1. Preheat oven to 450 degrees F.
2. 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.