Serves 4

INGREDIENTS:

2 teaspoons olive oil (divided)
4 large baking potatoes (approx. 2 ½ lbs.), scrubbed and cut in ½-inch thick wedges
1 cup Sweet Sunshine Roasted Shallot & Garlic Sauce
1 teaspoon salt
¼ teaspoon freshly ground black pepper

DIRECTIONS:

Heat oven to 450 degrees F.

Line cookie sheet with foil: brush with 1 teaspoon of olive oil.

In a bowl, toss wedged potatoes with remaining olive, sauce, salt and pepper.
Spread potatoes in a single layer on the prepared cookie sheet.
Bake 20-25 minutes or until golden and crisp.

Serve immediately.

(Courtesy of Rob Polo, Polo Catering)