Description
Crispy and flavorful Buffalo Potato Wedges baked to perfection and tossed in a spicy, buttery hot sauce. These wedges make a perfect appetizer or side dish with a kick of heat and a comforting buttery finish.
Ingredients
Scale
Potatoes
- 6 to 8 potatoes, washed and cut into 1-inch wedges
Seasoning & Oil
- 2 Tbsp olive oil
- Salt, to taste
- Pepper, to taste
- Garlic powder, to taste
Buffalo Sauce
- 1/4 cup butter, melted
- 1/2 cup hot pepper sauce
Instructions
- Preheat Oven: Preheat your oven to 375ºF (190ºC) to ensure it’s hot and ready for the potato wedges.
- Prepare Potatoes: Toss the potato wedges in olive oil, then season generously with salt, pepper, and garlic powder to enhance their natural flavor. Arrange them in a single layer on a rimmed baking sheet for even cooking.
- Bake Potatoes: Place the baking sheet in the oven and bake the potato wedges for 45 minutes, or until they are tender on the inside and crispy on the outside.
- Make Buffalo Sauce: While the potatoes bake, combine the melted butter with the hot pepper sauce in a microwave-safe cup. Microwave on high for about 30 seconds or until the butter is fully melted, then stir to blend the sauce smoothly.
- Toss Wedges: Once the potato wedges are done, drizzle the buffalo butter sauce over them and toss gently to coat each wedge evenly with the spicy, buttery sauce. Serve immediately for best taste and texture.
Notes
- For extra crispiness, soak potato wedges in cold water for 30 minutes before baking, then pat dry.
- Adjust the amount of hot pepper sauce to suit your preferred heat level.
- Serves well with ranch or blue cheese dressing for dipping.
- Use russet or Yukon gold potatoes for best texture.
- For a vegan alternative, substitute butter with a plant-based margarine.
