Why it works: Pairs perfectly with wings, burgers, or steak night — tastes like kettle chips.
Ingredients:
3–4 large russet potatoes, cut into wedges
2 tbsp oil
2–3 tbsp Salt & Vinegar rub
Directions:
Toss potato wedges in oil and half the rub.
Roast or grill at 425°F until golden and crispy (about 35–40 min).
Sprinkle with the remaining rub while hot.
Optional: serve with a sour cream + chive dip.
