Ingredients:
1 lb yukon gold potatoes, cut into wedges
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon mesquite powder, divided
barbecue sauce or ketchup or sour cream, dip for serving
Directions:
Preheat oven to 435*F.
Place the potato wedges, salt, pepper, and tsp.
of the mesquite seasoning into a large Zip-lock bag; seal and shake to coat.
Place the potatoes in a roasting pan coated with butter or a little bit of olive oil.
Bake for 30 minutes, turning occasionally, until golden.
Serve hot, with disired dip.
Servings: 4
Time preparation: 10 min.
Time total: 40 min.