Buffalo Potato Wedges with Warm Blue Cheese Dip

Buffalo Potato Wedges with Warm Blue Cheese Dip

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    * 3 tablespoons hot pepper sauce, preferably Frank's RedHot

  • 3

    * 3 tablespoons butter, melted

  • 1

    * 1 tablespoon seasoned salt

  • * 2½ pounds baking potatoes

  • * Cooking spray

  • 1

    * 1 cup blue cheese crumbles

  • ½

    * ½ cup sour cream

  • ¼

    * ¼ cup mayonnaise

  • ½

    * ½ teaspoon pepper

  • 8

    * 8 celery ribs, cut into 3-inch sticks

Directions

Directions: 1. 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. 2. 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. 3. 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.


Nutrition

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