Yield: 6 lb. of potato wedges.
8 lb. russet potatoes, scrubbed and cut into wedges
½ cup vegetable oil
4 tsp. salt
4 tsp. black pepepr
4 oz. butter
1 cup hot sauce
4 tsp. garlic powder
In a large bowl, toss potatoes with oil, salt and pepper. Spread on sheet pan. Roast in 400°F oven for 30 minutes, turning occasionally with spatula until potatoes are tender and golden brown. Melt butter; whisk in hot sauce and garlic powder. Drizzle over potatoes; shake to coat evenly. Roast for 10 minutes, turning occasionally with spatula.
Photo: United States Potato Board