A new twist on an old favorite, these Crispy Buffalo Potato Wedges will add a little heat to any meal using only four ingredients. A great appetizer too!
Potatoes in some form have been America’s favorite side dish for forever, and by some considered comfort food. It is easy to understand why. Easy to make, easy on the wallet and with infinite variations, potatoes check every box for feeding your family well. It doesn’t hurt that these Buffalo Potato Wedges are so darn good that everyone will think they are having a special treat instead of a pantry staple.
8 medium potatoes (I used Russet)
1/4 cup olive oil
2 teaspoons salt
1/2 cup Buffalo Wing Sauce (I used Frank’s)
To get started, preheat the oven to 425 F. Then wash and dry the potatoes with paper towel. You will be amazed at how much dirt can still be on potatoes even after a good washing…and you don’t want grit in your potatoes, right? Then, using a sharp knife, cut each potato in half lengthwise, and then cut each half into 4 wedges. This may take a little muscle if the potatoes are large.
Now, spread the wedges out on a large greased or sprayed sheet pan in a single layer. Drizzle with the olive oil and sprinkle with salt. Toss to coat the potatoes with the oil and salt. Use your hands (olive oil is great for the skin) or if you are the neat and tidy type, use a spatula.
Bake in the 425 F oven for 15-20 minutes or until golden and crisp.If your wedges are really large, it may take longer. Remove the pan from the oven. Using a brush, lightly coat each wedge with Wing Sauce. Place the pan back in the oven for 3 minutes or until the Wing Sauce coating has dried a little bit. Remove the pan from the oven and serve with a little bowl of dipping sauce. Enjoy!
This recipe doesn’t call for frying so it is still healthy, right? Did you know that potatoes are actually good for you?….they are a very good source of vitamin B6 and 1 serving gives you about 25% of the Vitamin C you need every day!
It is hard to believe that some ugly (there should be a law against selling potatoes that are hideous) potatoes came out looking this gorgeous. Good Lord, I make it sound like that had a makeover! Anyway, this recipe is easy and won’t disappoint you!Print
Crispy Buffalo Potato Wedges
A new twist on an old favorite, these Crispy Buffalo Potato Wedges will add zip and zest to your favorite meals. Great as an appetizer too!
- Yield: 64 potato wedges
- 8 medium potatoes (I used Russet)
- 1/4 cup olive oil
- 2 teaspoons salt
- 1/2 cup Buffalo Wing Sauce (I used Frank’s)
- Preheat the oven to 425 degrees.
- Wash and dry potatoes. Cut each potato in half lengthwise, and then cut each half into 4 wedges.
- Spread the wedges out on a sheet pan in a single layer. Drizzle with olive oil and sprinkle with salt. Toss to coat the potatoes.
- Bake in the oven for 15-20 minutes or until golden and crisp. Remove from the oven.
- Using a brush, lightly coat each wedge with Wing Sauce. Place back in the oven for 3 minutes.
- Remove from the oven and serve with your favorite dipping sauce. Enjoy.
- Serving Size: 8 wedges
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