Preparation time: 5 mins
cooking time: 55 mins
1 1/2 tablespoons vegetable oil, plus extra for greasing the pan
3 Russet potatoes
1 teaspoons kosher salt
1 tablespoon unsalted butter, melted
1 tablespoons hot sauce, such as Frank’s
1 tablespoon ketchup
- Preheat the oven to 425 degrees F. Grease a rimmed baking sheet with a little oil and place it in the oven while you prepare the potatoes.
- Place the potatoes on a cutting board and halve lengthwise. Slice each half into quarters so you get 4 long potato wedges per half (24 wedges total). Transfer the potatoes to a large bowl and toss with the oil and salat. Turn out onto the prepared baking sheet and roast until the underside is browned about 35 minutes.
- Slide a spatula under each potato and flip over. Continue to roast until the potatoes are cooked through and browned on both sides, 10 to 15 minutes longer. Remove the pan from the oven. Adjust an oven rack to the top position and preheat the broiler to high
- Whisk the butter, hot sauce, and ketchup together in a large bowl. Use a spatula to transfer the potatoes o the bowl and shake the bowl to toss and turn the hot potatoes in the sauce. Turn the potatoes back out onto the baking sheet and broil until sizzling and crisp at the edges, 1 to 2 minutes. Remove from the oven and serve hot.