Ali's Kitchen

Roasted Buffalo Potatoes

Receive High Praise

Crispy roasted potatoes tossed in buffalo wing sauce are so good, there might not be enough

Column and photos by Ali Carter, Wisconsin Potato Growers Auxiliary

While my family and friends typically offer favorable feedback on the potato dishes I serve them, this recipe was definitely a major hit!

Mike and two of our adult children were the first to taste this new recipe. I served the Buffalo Potatoes alongside roasted chicken, topping them with chopped chives and a drizzle of sour cream.

All four of us devoured the potatoes, and even after most had enjoyed a second helping, we were left wishing there were more.

The second time I made the dish was at a friend’s home where it was enjoyed alongside grilled burgers continued on pg. 66

INGREDIENTS:

Roasted Buffalo Potatoes

• 2 Ibs. small baby potatoes (you can also use 6 medium potatoes, cut into 1-inch pieces)

• 1/4 cup butter, melted

• 1/2 cup hot pepper sauce (I used Frank’s)

• salt, pepper, and garlic powder, to taste

• Optional toppings: sour cream, ranch, chopped chives, green onions, shredded cheddar cheese, crumbled bacon and topped with homemade ranch dressing and slivers of green onion. I had prepared a triple batch to feed the crew of 10 and it received much praise!

Buffalo Potatoes are super easy to make. With only a few simple ingredients, this is a perfect side for summer grilling or an easy option for your neighborhood potluck.

Directions

Preheat oven to 375 degrees Fahrenheit.

Combine melted butter and hot sauce in a large bowl. Add the potatoes to the bowl and toss to coat them with the butter sauce.

Add salt, pepper, and garlic powder to taste. Place potatoes on a rimmed baking sheet.

Bake until tender (approximately 45 minutes). Be sure to stir the potatoes a time or two during the baking process to ensure they are well coated in the sauce as they cook.

Add your toppings of choice.

Serve hot. Enjoy!