My husband is from Buffalo. Need I say more about why these appealed to me? The potato wedges get great crunch and flavor from a quick turn on the grill. The dip is just a mixture of two store bought condiments that we always have in the refrigerator. You can also use the dip as a dressing for salad with grilled chicken, chicken fingers, or any number of things really. But it goes just perfectly with these kicky little potato wedges.
Potato Wedges with Buffalo Blue Dip
2 – 3 large baking potatoes
1/2 cup blue cheese salad dressing (I use low fat)
1 teaspoon hot sauce (I use Frank’s)
salt and pepper
1/2 teaspoon chili powder
olive oil
Pierce each potato with a fork and microwave on high for about 5 minutes, more or less depending on size. Remove from microwave and let cool for 5 minutes. Cut into wedges.
Place potato wedges into a bowl and add 1 teaspoon olive oil, salt and pepper to taste (I use about 1/2 teaspoon of each) and chili powder. Mix well.
Place wedges on a hot grill for approximately 3 minutes per side, until completely done.
Mix together blue cheese dressing and hot sauce in a small bowl.
adapted from the Kraft Foods website
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Sus…you complete me. SSSOOO yum!!!
How could you do this in an oven? It looks nummy
You could easily do this in the oven, but you might not get the crispy bits like in the photo. I'd try roasting them at 425 for about 15 minutes after microwaving and check for doneness.