Jojos & Bullwhip Special Sauce

Thick cut wedge potatoes, seasoned, baked to grocery-store-deli *perfection* with a creamy refreshing dipping sauce to boot.

Ingredients 

• 4 potatoes (yukon golds or russets) 
• 2 Tbs flour
• 1 Tbs Sweet & Smoky Kelp Seasoning
• Olive oil
• 3 Tbs Bullwhip Piri Piri & Kelp Hot Sauce
• 1 cups sour cream

Preparations

1. Preheat oven to 425 degrees. 
2. Boil whole potatoes with skin on for 10 minutes.
3. Cut into thick wedges.
4. Combine flour and Sweet & Smoky Seasoning in a small bowl, stir well. 
5. Dredge wedges in flour and seasoning mixture so they are lightly coated. Dust off excess.
6. Place wedges on well oiled parchment paper, spread out so they are not touching. 
7. Drizzle with more oil.
8. Bake at 425 for 15 minutes (or golden), flip wedges and bake until golden on each side. 
9. Prepare dipping sauce by combining sour cream and Bullwhip Hot Sauce.