JULY 13TH – FRENCH FRIES

Barbecue Fries

Heat oven to 425°. In large bowl, whisk together 1/3 c. BBQ sauce, 3 Tbsp. olive oil and ¼ tsp. pepper. Cut 1 ½ lb. small russet potatoes (about 3) lengthwise into 8-10 wedges; toss with BBQ sauce mixture. Spread potatoes on foil-lined rimmed baking sheet in single layer. Roast until golden brown and tender, 25-30 minutes. Yield: 4 servings