Buffalo Potato Wedges
Crank up the heat on your appetizer game with these irresistible Buffalo Potato Wedges! Crispy on the outside and tender on the inside, these oven-baked russet potato wedges are generously coated in a smoky paprika and garlic seasoning before being drenched in a buttery buffalo sauce for a spicy kick. Perfect for game days or casual gatherings, they’re served with a cooling side of ranch or blue cheese dressing to balance the bold flavors, and a sprinkle of fresh parsley adds a final touch. Quick to prepare and packed with bold flavors, this crowd-pleasing dish is a mouthwatering fusion of comfort food and classic buffalo spice, guaranteed to disappear in minutes.
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Recipe Information
Ingredients
- 4 large russet potatoes
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup buffalo sauce
- 2 tablespoons unsalted butter
- 0.5 cup ranch dressing or blue cheese dressing
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it with cooking spray.
Wash and scrub the russet potatoes thoroughly. Pat them dry with a clean kitchen towel.
Cut each potato into wedges by slicing it in half lengthwise, then into quarters, and finally into eighths, creating even-sized wedges.
In a large mixing bowl, toss the potato wedges with olive oil, paprika, garlic powder, salt, and black pepper until evenly coated.
Spread the potato wedges in a single layer on the baking sheet, making sure they are not overcrowded to ensure even cooking.
Bake in the preheated oven for 35-40 minutes, turning the wedges halfway through, until they are golden brown and crispy on the outside.
While the wedges are baking, prepare the buffalo sauce by melting the butter in a small saucepan over low heat. Once melted, stir in the buffalo sauce until fully combined, then remove from heat.
Once the potato wedges are done baking, transfer them to a large mixing bowl. Pour the buffalo sauce over the wedges and gently toss to coat evenly.
Serve the buffalo potato wedges immediately with ranch or blue cheese dressing on the side for dipping. Garnish with freshly chopped parsley if desired.
Nutrition Facts
Calories |
2352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.3 g | 162% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 7218 mg | 314% | |
| Total Carbohydrate | 276.7 g | 101% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 18.3 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 7058 mg | 150% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
