Buffalo Roasted Potato Wedges

Buffalo Roasted Potato Wedges made with russet potatoes and tossed with melted butter and hot sauce; then roasted until golden brown.

Over the summer, one of my daughters friends contacted me for the Grilled Chicken Buffalo Pasta recipe I made a while back because she wanted to make it herself.

Then it occurred to me that the easy combination could be used on a variety of things and these Buffalo Roasted Potato Wedges were born.

We don't like food overly spicy, so I just added a touch of hot sauce, but if you're like my niece...the hotter the better so add as much as you like.

These Buffalo Roasted Potato Wedges made a nice side dish with some baked chicken, but would go with just about anything. I also loved how there are only three ingredients...BONUS!

How do you make Buffalo Roasted Potato Wedges?

For this recipe you'll need Russet potatoes, butter and hot sauce. Start by preheating the to 425 degrees F. Peel the potatoes; then rinse under cold water and pat dry.

Cut each potato into approximately eight wedges by slicing the potato in half lengthwise; then cutting each half into quarters and place them in a bowl.

Melt the butter in a small saucepan over low heat or in the microwave; then add in the hot sauce. If you like it hotter, add more hot sauce to your liking.

Add the melted butter to the potatoes and toss to coat; then place them on a baking sheet. Bake for 40-45 minutes, turning once halfway through cooking process until they are golden brown. 

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