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 ...
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