Baked Buffalo Potato Wedges. Are you ready? Because I feel like I was born ready for this moment.

Now you may be asking yourself, how did we get here? How did we find ourselves engrossed in a world where the humble spud got made over into glorious, tangy and fluffy Baked Buffalo Potato Wedges? Well, allow me to tell you a story…

Once upon a time, there was a girl who loved buffalo sauce. Back when she ate meat ~20 years ago, the only meat product she really liked or would crave for was buffalo wings. She then realized you could buy buffalo sauce and put it on other stuff and that this was easier and better than licking it off bony chicken wings.

And then ~16 years later cauliflower wings came into her life and mouth with open arms. And one day at the store she had this epiphany that you could probably make ‘wings’ with potatoes and that that was probably a great idea since potatoes are life. And so here we are today, just the story of a gal who made Baked Buffalo Potato Wedges. And yes, obviously, that buffalo potato wedge-making plant-loving girl is me. Nice to meet you. Now let’s do this.

I love potatoes. Like, a lot. Potatoes are probably my favorite food (yes, I do in fact, like them more than bananas). I used to walk around eating baked sweet potatoes as if they were apples. Actually, I still do that sometimes.

Anyways. I will eat potatoes in any form. Baked, boiled, wedged, fried, tot’d, mashed…if you give me a potato dish I will eat it. Happily. But this buffalo upgrade is a major fun way to mix up my potato routine, and I highly encourage you to give it a whirl.

These Baked Buffalo Potato Wedges are vegan and gluten-free. But most importantly, they are crowd pleasing and delicious. The tender fluffy inside of the wedge is incredible paired with the crispy, buffalo-coated outside. 10/10 would recommend.

If you’re watching the super bowl* this weekend you could totally make a big platter of these and bring them to a party. Or if it’s two months from now and you just feel like eating buffalo-smothered carby goodness, you can also make a big platter of these and keep them all for yourself. Either way, you should give them a whirl.

*psst…football and public health fans…check out this article on the NFL, football, and brain injury I helped worked on for Mailman Office of Communication!

And if you do, let me know! I love hearing from readers and seeing pics of kbaked creations in the wild. Hit me up on Instagram, Twitter, or YouTube As always, stay #blessed.

Baked Buffalo Potato Wedges

Active Time: 15 minutes

Bake Time: ~45 minutes

Yield: enough for 2-3 people

Ingredients:

6 large Russet or other potatoes (Japanese sweet potatoes or regular sweet potatoes would probably be delicious)

1 cup buffalo or other hot sauce

2 tablespoons vegan butter, melted (sub avocado oil if desired)

1/4 teaspoon garlic powder (optional)

Method:

1. Preheat oven to 425 F. Prepare a baking sheet with parchment paper or a silicone baking mat.

2. Cut potatoes into wedges by cutting in half lengthwise, then quarter or third-ing each potato half, giving you 4-6 wedges per potato, depending on size preference. Set aside.

3. In a large bowl, combine melted vegan butter, garlic powder, and buffalo sauce.

4. Toss potato wedges in sauce until all wedges are evenly coated. There should be about 1/4 cup of the sauce left. Set it aside.

5. Transfer wedges onto prepared baking sheet, spacing evenly so wedges do not overlap.

6. Place wedges in the oven for 45-50 minutes until crispy, flipping wedges with a tongs or fork halfway through.

7. Remove potato wedges from the oven. Use remaining sauce to drizzle on potatoes for extra juiciness, if desired. Serve with vegan ranch or other dip of choice. I enjoyed them as is!

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