Kitchen Concoctions: Website Wednesday: Barbecue Fries

Wednesday, April 25, 2012

Website Wednesday: Barbecue Fries

I make homemade French fries all. The. Time. I mean when you have burger night a few times a month, and who am I kidding in the Spring and Summer every week, you get to be a pro at it.

Since we eat our fair share of homemade burgers and fries, I am always looking for new recipes for both of these things. So when I got the urge to make burgers this past week (ahhh….. Spring!) I decided I need a new fry recipe to try!

Today’s website recipe is one that looked great on paper and tasted good in the end but I had a little difficulty executing. I liked the flavor but because I forgot to spray my pan and my fries stuck, bad. Another issue I had was because of the bbq sauce, some of the smaller fries really started to burn before the larger ones were done; so be sure and cut your fries in a uniform size. Oh and don’t expect a ‘crispy’ fry, because of baking these in the sauce they came out more on the softer side, like a sweet potato fry. But as for the flavor, these are spot on!

One Year Ago: Couscous Salad with Chickpeas
Two Years Ago: Mexican Chicken Salad and Tortilla Crisps
Three Years Ago: Gooey Cheese and Chicken Enchiladas

Barbecue Fries
Printable Version
Prep Time: 10 minutes Cook Time: 25-30 minutes Serves: 4

3 tablespoons olive oil
6 tablespoons barbecue sauce
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce
1/2 teaspoon each salt and black pepper
1/2 teaspoon paprika
1/4 teaspoon ground cumin
2 pounds russet or baking potatoes (3 large potatoes), scrubbed

Heat oven to 450° F. Line baking sheet with foil and spray with cooking spray.

In a large bowl, combine all ingredients except potatoes.
Cut each potato lengthwise into 8 to 10 wedges. Add them to the bowl and toss. Spread the potatoes in a single layer on the prepared sheet.

Bake, turning once, until golden and tender, 25 to 30 minutes.

Adapted from


  1. These sound delicious!! I feel ya on the not crispy...but that's hard to do if you don't fry!

  2. It's how they taste that matters - and they do sound tasty! I can see how they wouldn't be very crispy though.


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