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Tuesday, September 10, 2013

Buffalo Roasted Potato Wedges

Over the summer, one of my daughters friends contacted me for the Grilled Chicken Buffalo Pasta recipe I made a while back because she wanted to make it herself. Then it occurred to me that the easy combination could be used on a variety of things and these Buffalo Roasted Potato Wedges were born. We don't like food overly spicy, so I just added a touch of hot sauce, but if you're like my niece...the hotter the better so add as much as you like. These made a nice side dish with some baked chicken, but would go with just about anything. I also loved how there are only three ingredients...BONUS!

Buffalo Roasted Potato Wedges
Total Time: 60 minutes            Serves: 4
  • 5 Medium Russet Potatoes, peeled
  • 4 tbsp. Butter, melted
  • 2+ tsp. Louisiana Hot Sauce
  1. Preheat oven to 425 degrees. 
  2. Cut each potato into approximately eight wedges by slicing the potato in half lengthwise; then cutting each half into quarters. Place them in a bowl. 
  3. Melt the butter in a small saucepan over low heat; then add in the hot sauce. If you like it hotter, add more sauce to your liking. 
  4. Add the melted butter to the potatoes and toss to coat; then line them on a baking sheet. 
  5. Bake for 40-45 minutes, turning once halfway through cooking process until they are golden brown. 

Nutrition Facts
Calories 239, Carbs 32.5g, Fat 11.5g, Protein 3.9g, Fiber 2.5g, Sugar 1.3g
*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate.

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