Cook Time: 30-35 minutes.
Begin by preheating your oven to 450 degrees. Take your 9x13 pan and line with aluminum foil or a silicon mat and set aside. Get out your cutting board and dice all 3 Russet Potatoes. Place diced potatoes into a bowl and fill with 4 cups of water. Stir potatoes to rinse off the excess starch. Drain Potatoes and place in a deep skillet. Add approximately 3 cups of water (enough to cover) and 1 TBSP Avocado Oil. Add 1 TBSP Sweet Revenge Extra Seasoning to the skillet, mix well. Boil potatoes for 10 minutes or until you can easily split with a fork.
Once Potatoes are fully cooked, drain off the liquid with a colander. Place potatoes back in the bowl, add 1 TBSP Apple Cider Vinegar. Next, carefully fold in 2 TBSP of Sweet Revenge Sweet Barbecue Rub with spatula until you get a flaky coating. Place potatoes evenly on your lined 9x13 pan, Next place your pan in the oven, uncovered, for 30-35 minutes. After the time is up remove from the oven and plate. To finish this side dish off top with a drizzle of Sweet Revenge Midnight Barbecue Sauce (or your Sweet Revenge Flavor of choice).
Try this one tonight and remember to enjoy the moment!