Buffalo Potato Wedges
I am really excited about today’s recipe. All of us have certain recipes we remember mom or dad making when we were kids. These dishes were not always the fanciest or required the most effort. Instead, there was something about the dish – the flavours, the love poured into the dish or the memories the dish is connected that caused us to love it so.
The dish I want to share with you today is a dish from my childhood. It is a recipe that my mom used to make as a side dish. I loved it so much that when my Cub Scout group was making a cookbook as a fundraiser I insisted that she submit it as our contribution for the cookbook. More than 30 years have past and this is still a dynamite dish!
These potato wedges that my mom would make have a wonderful buffalo/BBQ sauce that caramelizes on the potatoes as they bake. Think buffalo wing sauce on potato wedges . These are seriously delicious!!!
They are sweet with a little kick and are perfect as a side for any meat dish. These potato wedges are also a great substitute for the everyday french fries and are perfect as party food for any Super Bowl party.
Cut the potatoes into quarters then cut into the wedge every 1/2 inch. Cut down just to the skin. Do not cut all the way through the potatoes. This is quite similar to hasselback potatoes.
Don’t forget to check out the other great appetizers for the 12 Days of Super Bowl Snacks.
Buffalo Potato Wedges
- 3 large russet potatoes
- 1/3 cup butter
- 1/3 cup ketchup
- 2 tbsp mustard
- 2 tbsp honey
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp cayenne pepper
- Melt the butter in a saucepan. On medium low heat, stir in the remaining ingredients, except the potatoes. Let the sauce simmer for 5-7 minutes (it is not necessary if it comes to a boil).
- Wash the potatoes and cut into quarters, lengthwise. Cut into the wedge every 1/2 inch, just down to the skin. Do not cut it all the way through.
- Brush the potatoes with the sauce.
- Bake in a 425F oven for 35-45 minutes. Every 15 minutes, brush the potatoes again with more sauce. As they bake the slits in the wedges will open up. Make sure when you brush the sauce, you get some in the slots as it adds to the flavour.
- To test the doneness of the potatoes, you can poke them with a fork or toothpick. If they are soft, they are done.