Heat oven to 425 degrees F. Line a rimmed baking sheet with foil.
In a large bowl, whisk together the barbecue sauce, oil, and 1/4 teaspoon pepper. Cut each potato lengthwise into 8 to 10 wedges and toss with the barbecue sauce mixture.
Spread the potatoes on the prepared baking sheet in a single layer. Roast until golden brown and tender, 25 to 30 minutes. In a small bowl, stir together sour cream and barbecue sauce. Serve with the fries, for dipping.
Mothers Secret Recipes of Comfort Food & Culinary Inspiration from an Organic and Allergen-free Approach