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