Move over buffalo wings, there’s a new kid in town, Crispy Buffalo Potatoes. Same great flavor on crispy, oven-baked potatoes.
I introduced a friend of my daughter’s to potato soup recently. It happened after the young lady informed Sophie that she didn’t like potato soup even though she had never tried it before.
Convincing her to give it a try was easy after I questioned her about whether she liked potatoes (yes), bacon (heck, yeah) and cheese (double yup).
Putting a spin on what food is has become my go-to way of getting my own kiddo to stop turning her nose up at things before giving them a fair chance. I’ve always thought she’d enjoy a mild version of buffalo wings, but since she’s not a big chicken fan, I didn’t know how to make the flavor seem palatable.
Thanks to Food & Wine, the opportunity presented itself and I grabbed it by the horns, or potatoes, as the case may be.
Because steak fries are more substantial then their shoestring cousins, they’re the perfect vehicle for carrying the buffalo sauce. The fact that they still have their skin makes them perfect for a cook who’s not in the mood to stand at the counter and peel them. A quick cut into wedges is all the time that’s needed for this awesome appetizer.
I tossed the wedges with oil, salt and pepper right there on the baking sheet which kept the clean-up to a minimum. While they baked, I whisked together the butter and hot sauce (I halved the amount of hot sauce for Sophie’s sake) in a big bowl, then added the potatoes when they were done, tossed them and served them up.
Sophie’s word for this was ‘divine.’ I kid you not. I thought they were pretty darn tasty as well. She and I sat at the table after she got home from school and munched on the snack together, licking our fingers as we went.
We got all the flavor and had no bones to dispose of when we were done. Divine.
Hot sauce: $1.39
Blue cheese dressing: $2.39
*Of course, not all the butter, hot sauce or dressing will be used for this recipe so the cost isn’t really this much.
Crispy Buffalo Potatoes Recipe
- 3 baking potatoes, scrubbed and cut into ½-inch wedges
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- 3 tablespoons unsalted butter, melted
- 2 tablespoons hot sauce
- Blue cheese dressing, for serving
- Preheat the oven to 450. On a baking sheet, toss the potatoes with the olive oil and season with salt and pepper. Roast for 20 minutes. Flip the potatoes and roast for 15 to 20 minutes longer, until golden and crisp.
- Meanwhile, in a large bowl, combine the butter and hot sauce and season with salt and pepper. Add the potatoes and toss to coat. Serve with blue cheese dressing.