Potato Wedges with Smokey BBQ Sauce

Jack Daniel's

Vegan potato wedges with Jack Daniel BBQ sauce

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Ingredients

1/2 bottle Jack Daniel’s® Full Flavour Smokey Barbecue Sauce (or similar)
450g/1lb medium new potatoes
2 tablespoon olive oil
Sea salt and coarse ground black
• ½ bottle of your favourite Jack Daniel’s® Barbecue Sauce (or similar) for dipping

Method

Preheat the oven to 200C/400F/Gas 6.
Cut the potatoes lengthwise into wedges and place into a roasting tray. Drizzle with the olive oil and season with a few grinds of salt and pepper. Place in the oven and bake for about 20 minutes.
Remove from oven and pour over ½ bottle of Jack Daniel’s® Full Flavour Smokey Barbecue Sauce. Gently toss in sauce to coat thoroughly the wedges.
Return to oven for about 15mins until potatoes are fully cooked and sauce has reduced and glazed the potatoes. Remove from baking tray and serve on a warm plate.

For the dipping sauce:

Pour half a bottle of your favourite Jack Daniel’s® Barbecue sauce into a pan and cook gently for around ten minutes until the sauce reduces down. Serve warm.