Roasted Buffalo Potato Wedges are the perfect potatoes for those of us that like our food a little spicy. Easy to make with simple ingredients like potatoes, olive oil, salt and pepper, butter, and hot sauce.
“It is a mistake to think you can solve any major problems just with potatoes.” – Douglas Adams
You may not be able to solve the world’s problems with buffalo potato wedges, but the world will be a better place to live once you make these tasty morsels.
Potatoes. Can you ever get enough of them? The great thing about potatoes they are the perfect side dish for breakfast, lunch, or dinner.
Not only do you get the rustic taste of roasted potatoes, but you get the spicy kick of the hot sauce and butter coating.
Did you know that buffalo sauce was invented in 1964 at the Anchor Bar in Buffalo, New York? (Now you know why they call them “buffalo” wings!)
In the New York area, buffalo chicken wings are served with blue cheese dressing, but outside the New York area – Ranch dressing is most popular.
I have a homemade blue cheese dressing recipe you might want to try here. It’s so darn good – you won’t purchase store-bought again!
Having a list of your favorite potato recipes is one of the easiest ways to get dinner on the table.
When properly stored, potatoes can last for months. That means you can always have some on hand in case you’re looking for a side dish for your favorite meal.
This recipe takes minutes to prepare, so it’s sure to become a family favorite.
These potato wedges would also make a great appetizer for a party.
Interesting facts about potatoes:
1) According to the Idahopotatomuseum.com, the average American consumes 124 pounds of potatoes per year! That’s a lot of spuds!
2) We have Thomas Jefferson to thank for introducing “french fries” to the United States. He served them at the White House for dinner.
3) The largest potato ever grown was 7 pounds, 1 ounce, according to the Guinness Book of World Records.
4) One potato plant was able to produce 370 pounds of potatoes. An Englishman in 1974 named Eric Jenkins grew that plant.
5) There are currently over 100 different varieties of potatoes that are edible.
6) All 50 states grow potatoes, with Oregon and Washington being the largest producers.
7) According to Facts.net, potatoes were at one time traded for gold. In the 1890s in Alaska, during the Klondike gold rush, potatoes were worth a lot because of their high content of Vitamin C.
8) National Potato Day is August 19th in the United States. So whip up a batch of Roasted Buffalo Potato Wedges to celebrate.
9) North Carolina has an annual North Carolina Potato Festival in the middle of May. It has potato sack races, potato peeling contests, and culinary competitions featuring local chefs.
Buying potatoes for Buffalo Roasted Potato Wedges:
1) Conventionally grown potatoes have one of the highest pesticide contents of vegetables. It’s best to buy organic potatoes when you can.
2) Avoid potatoes with a green tint. This tint means they didn’t store the potato properly, and exposed it to light. Eating green-tinted potatoes isn’t good for you.
3) There are toxins in potato sprouts, so make sure you cut them off before cooking or baking your potatoes.
The best ways to store potatoes:
1) Only wash the potatoes prior to using them. Washing potatoes before storing, causes a quicker decay of the vegetable.
2) Keep potatoes in a cool, dark place. Do NOT store potatoes in the refrigerator. Doing so will change the sugar content and ruin the taste of potatoes.
3) You don’t want to store potatoes in plastic bags. Switch them out for paper bags, or leave the potatoes in a basket.
4) Keep your potatoes away from apples, bananas, and onions. The gas from these fruits and vegetable will cause potatoes to decay faster.
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Since you clicked on a post for roasted buffalo potato wedges, I guess you like all things cozy living. I created a Facebook group called Creating a Cozy Life with over 35,000 like-minded souls.
It’s a group where we share recipes, pictures of things that leave you in awe, and ideas on how to make your life just a little bit more snug. Join here to be part of the virtual cozy cabin.
Roasted Buffalo Potato Wedges Recipe:
Ingredients for Roasted Buffalo Potato Wedges
4 large potatoes, cut into wedges (I used Ukon Gold)
2 tablespoons olive oil
salt and pepper
1/4 cup butter
1/4 – 1/2 cups hot sauce – I use Frank’s (the amount you use depends how hot you want your potato wedges)
Ranch dressing or ketchup for dipping
How to Make Roasted Buffalo Potato Wedges:
1) Preheat oven to 400 degrees.
2) Wash the potatoes and scrub the skin well. Dry the potatoes and cut them into wedges.
3) In a bowl, toss the potato wedges with olive oil until they are thoroughly coated.
4) Line a baking tray with parchment paper and place the wedges on the paper, and season with salt and pepper.
5) Bake the potato wedges for 15 minutes. Remove the tray and flip the potatoes and bake for another 15 minutes.
6) Meanwhile, cook the butter and hot sauce over low heat until the butter is melted. When the wedges are done, toss them with the sauce.
7) Serve the buffalo potato wedges immediately with the Ranch dressing, blue cheese dressing, or ketchup.
Printable Version Roasted Buffalo Potato Wedges Recipe:
- 4 large potatoes, cut into wedges (I use Ukon Gold)
- 2 tablespoons olive oil
- salt and pepper
- 1/4 cup butter
- 1/4 cup hot sauce (I use Frank's)
- Ranch dressing or ketchup
- Preheat the oven to 400 degrees.
- Wash the potatoes and scrub the skin well. Dry the potatoes and cut into wedges.
- In a bowl, toss the potato wedges with olive oil until they are thoroughly coated.
- Line a baking tray with parchment paper and place the wedges on the paper. Season with salt and pepper.
- Bake the potato wedges for 15 mintues. Remove the tray and flip the potatoes. Bake for another 15 minutes.
- Meanwhile, cook the butter over a low heat until the butter is melted. When the wedges are done baking, toss them with the butter hot sauce.
- Serve immediately with Ranch dressing or ketchup.
Tips for making Roasted Buffalo Potato Wedges:
1) Go easy on the hot sauce the first time you make these wedges. You can always work your way up to more heat.
What you will need to make Roasted Buffalo Potato Wedges:
Baking Sheet: I just bought David Burke Rose Gold baking sheets. You can find them here.
Parchment Paper: I use unbleached. You can find it here.
Sharp knife: Ceramic knives inexpensive tools to add to your kitchen arsenal. Here’s an inexpensive set for your kitchen:
Buffalo-style hot sauce: I use Frank’s Red Hot Sauce. I love this sauce and use it for all my buffalo-style recipes. You can find a bottle of Frank’s here.
Can you believe how delicious these potato wedges are without frying? I eat these at least once every other week now, and I think you will too.
We’ve reached the end of the Roasted Buffalo Potato Wedges. I hope you enjoyed it.
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Let me know in the comments below how you liked these easy Buffalo Potato Wedges and what you like to dip your potato wedges in.
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