Monday, October 12, 2009

Buffalo Potato Wedges

These are a great football snack. They do take about an hour, start to finish, but if you start chopping potatos during the pre-game shows, you'll have your snack by the end of the first quarter. They are spicy, so make sure you have a bowl of bleu cheese dressing and a beer handy!

Note: the following recipe easily serves 4-5 people. You can halve it if there are just two of you.

Buffalo Potato Wedges
Source: Adapted from Love Delicious
Printable Recipe

5 baking potatos
1/2 cup buffalo wing sauce
1/2 cup butter
garlic powder
olive oil

Pre-heat the oven to 375 degrees.

Wash the potatos to remove any dirt. Slice into wedges (I prefferred thinly sliced, but thick works too), but don't peel the skin.

Place the wedges on a greased cookie sheet, in one layer. Spray or brush with olive oil (just a thin coating is fine). Sprinkle generously with salt, oepper and garlic powder.

Cook the potato wedges for 30 minutes. Meanwhile, melt the butter in a bowl and then mix in the buffalo sauce.

After 30 minutes, remove the potatos from the oven. Now is a good chance to try one and see if it has enough salt, pepper, and garlic powder for your tastes. If not, season again. Then, drizzle the wing sauce and butter mixture over the wedges. If you like them really spicy, put a thick coating over each potato. Otherwise, a heavy drizzle will do.

Return them to the oven and bake for an additional 15 minutes. If your wedges are really thick (pver 1/2"), you may want to cook them for an additional 5 minutes.

Serve with bleu cheese dressing to dip, and an icy beer.


No comments:


Blog Widget by LinkWithin