Start by parboiling your potatoes. This step means boiling them until they’re almost tender but not fully cooked. Once done, let them cool slightly before peeling the skin off. Cut the potatoes into wedges, making sure they’re evenly sized so they cook uniformly.

Preheat your oven to 350°F (180°C). Spread the potato wedges on a baking tray lined with parchment paper. Sprinkle them with salt, crushed black pepper, and drizzle with cooking oil. Toss the wedges to ensure they’re evenly coated and bake for about 20 minutes. This initial baking gives them a nice texture.

While the potatoes bake, it’s time to create your barbecue sauce. In a medium saucepan, heat a tiny bit of oil over low to medium heat. Once the oil is warm, toss in your smashed garlic and chopped onion. Sauté until they pick up a light golden hue; it’s fragrant and that’s when you know they’re just right. This step is key for developing flavors, so give them a gentle stir now and then.

Transfer the sautéed garlic and onion into a blender. Add in the tomato ketchup, apple cider vinegar, soy sauce, mustard sauce, brown sugar, smoked paprika, salt, and pepper. Blend until smooth. Check the seasoning here; you might want to kick it up a notch with a little more salt or spices, depending on your taste.

Once the potatoes are done, pull them out of the oven and brush them generously with the homemade barbecue sauce. The flavor gets absorbed as they bake again, creating that delicious, sticky goodness. Return the potatoes to the oven for another 15 minutes, just until they develop a little caramelization and color.

When they’re done, you’ll want to serve these hot. They are best enjoyed right out of the oven with a sprinkle of fresh parsley for a pop of color. Grab some friends or family, and dig in!