Buffalo Potato Wedges w/ Blue Cheese Dip

Photo by Roxie B.
Adapted from keyingredient.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from keyingredient.com

Ingredients

  • 3

    tablespoons hot pepper sauce, preferably Frank's RedHot

  • 3

    tablespoons butter, melted

  • 1

    tablespoon seasoned salt

  • 2 1/2

    pounds baking potatoes

  • Cooking spray

  • 1

    cup blue cheese crumbles

  • 1/2

    cup sour cream

  • 1/4

    cup mayonnaise

  • 1/2

    teaspoon pepper

  • 8

    celery ribs, cut into 3-inch sticks

Directions

Preheat the oven to 450°. In a large bowl, combine 1 tablespoon each hot sauce and butter with the seasoned salt. Cut each potato into 8 wedges, add to the bowl and toss. Spray a baking sheet with cooking spray. Arrange the potatoes on top and roast, turning once, until golden, 35 to 40 minutes. Remove from the oven and toss with the remaining 2 tablespoons each hot sauce and butter. In a small saucepan, stir together the blue cheese, sour cream, mayonnaise and pepper and heat until warmed through, about 3 minutes. Serve with the potatoes and celery sticks.

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