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0 from 6 votes

Crispy Buffalo Oven Fries

Crafted with ease and taste in mind, this recipe is a great choice.

Servings: 4 appropriately, 2 obnoxiously
Course: Side Dish
Cuisine: American

Ingredients

  • 3 pounds unpeeled russet potatoes, cut into wedges
  • 3 tablespoons vegetable, grapeseed or canola oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 cup buffalo wing sauce
  • 2 tablespoons butter
  • 4 ounces freshly grated sharp cheddar cheese
  • 4 ounces crumbled gorgonzola or your favorite blue
  • 4 green onions, sliced
  • 4 Chives, chopped
  • 1/4 cup freshly torn cilantro

Instructions

    Cup of Yum
  1. Preheat oven to 450 degrees F.
  2. Place cut potatoes in a large stock pot and cover with cold water. Bring to a boil and once bubbling, only boil for 5 minutes. You gotta keep an eye on it! After 5 minutes, drain potatoes. Place in a large bowl and drizzle with oil, salt, pepper and garlic powder. Gently toss with your hands or two spatulas to evenly coat. Spread on a baking sheet in one layer. Roast for 25-30 minutes, then flip and roast for 25-30 minutes more. You want the potatoes to be deeply golden and crunchy on the outsides!
  3. While potatoes are cooking, heat buffalo wing sauce and butter in a small saucepan over low heat until combined.
  4. Remove potatoes from the oven and switch on your broiler to the highest setting. I left my oven rack in the center of the oven. Drizzle a bit of wing sauce over the potatoes and sprinkle both cheeses evenly overtop. Place under the broiler for 2-3 minutes, until cheese is bubbly and golden. Remove immediately and sprinkle with scallions, chives and chopped cilantro. Dig in!