Buffalo Potato Wedges With Warm Blue Cheese Dip |
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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 6 |
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We eat a lot of potatoes, so when I saw this recipe in the Dallas Morning News I knew I'd better save it! The recipe is originally from Rachael Ray. Ingredients:
3 tablespoons hot pepper sauce (divided use) |
3 tablespoons butter, melted (divided use) |
1 tablespoon seasoning salt |
2 1/2 lbs baking potatoes |
cooking spray |
1 cup blue cheese, crumbles |
1/2 cup sour cream |
1/4 cup mayonnaise |
1/2 teaspoon pepper |
8 celery ribs, cut into 3-inch sticks |
Directions:
1. Preheat the oven to 450°F In a large bowl, combine 1 tablespoon each hot sauce and butter with the seasoned salt. Cut each potato into 8 wedges, add to the bowl and toss.
2. Spray a baking sheet with cooking spray. Arrange the potatoes and roast, turning once, until golden, 35 to 40 minutes. Remove from the oven and toss with the remaining 2 tablespoons each hot sauce and butter.
3. In a small saucepan, stir together the blue cheese, sour cream, mayonnaise and pepper and heat until warmed through, about 3 minutes. Serve with the potatoes and celery sticks.
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