Now that football season has arrived, its time to make your favorite snacks while watching your favorite offensive line work.

Buffalo Idaho Potato Wedges are sure to make you the hit of your next tailgate party. These crunchy wedges are so good that you’ll be going back for seconds. These buffalo chicken wing inspired wedges are topped with zesty wing sauce and creamy blue cheese dressing.

Buffalo Idaho Potato Wedges

Ingredients: 1/4 cup olive oil

1 teaspoon salt

6 large Idaho baking potatoes, washed and cut into lengthwise wedges

1/2 cup wing sauce

1/2 cup blue cheese dressing

2 celery stalks, chopped Directions: Preheat oven to 425º F. In a large bowl, combine oil, salt, and potatoes; toss until evenly coated. Arrange on two rimmed baking sheets and bake 30 minutes. Turn potatoes and continue cooking another 20 to 25 minutes, or until golden and crispy. Place potatoes in a large bowl, add wing sauce, and toss until evenly coated. Place potatoes on a large platter and top with blue cheese dressing and celery. Serve immediately.

Yield: 6 servings

Idaho Mashed Potato Pops

Ingredients: Mashed potato pop base: 2 pounds Idaho potatoes, peeled and cut into 2-inch chunks*

2 tablespoons butter

1/2 teaspoon salt

1/8 teaspoon freshly ground pepper Mix-ins: Greek Mashed Potato Pops: 1/2 cup defrosted frozen chopped spinach, 1/2 cup crumbled feta cheese, 1/4 teaspoon dried dill weed

Southwestern Mashed Potato Pops: 2

Tablespoons chopped red bell pepper, 1 chopped green onion (white and green parts), 1/2 cup grated pepperjack cheese, a few drops of Tabasco or other hot sauce

Bacon Mashed Potato Pops: 1/2 cup sauteed chopped onions, 1/2 cup grated Gruyere cheese, 1/4 cup chopped cooked bacon For frying: 1 egg

1 cup panko breadcrumbs or dehydrated Idaho® potato flakes

grapeseed or canola oil, for frying

Equipment: Deep-fryer or heavy deep pot; toothpicks, skewers or lollipop sticks Dipping sauce suggestions: Greek Mashed Potato Pop sauce: Greek yogurt mixed with lemon juice and dried dill

Southwestern Mashed Potato Pop sauce: Ranch dressing

Bacon Mashed Potato Pops: Mayonnaise mixed with Dijon mustard Directions: Put the potatoes in a large sauce pan and cover with cold water. Bring the pot to a boil, then turn down the heat and simmer until the potatoes are tender and easily pierced with a fork, about 15-20 minutes. Drain the potatoes and return them to the hot, empty pot. Add the butter, salt and pepper, and mash the potatoes with a potato masher until mostly smooth. Add desired mix-ins. Let sit until potato mixture is cool enough to handle. In a deep, heavy pot or a deep fryer, heat the oil for deep-frying to 350° F. Scooping out about 1 Tablespoon of the potato mixture at a time, roll the potato mixture into 2-inch balls. Set up a breading station with two shallow bowls and a plate: Beat the egg with 2 teaspoons of water in the first bowl, then put the panko breadcrumbs or dehydrated potato flakes in the second. Roll each ball first in the egg, then in the breadcrumbs or potato flakes; put the coated mashed potato balls on the plate. Repeat until all the mashed potato balls are coated. Drop several of the mashed potato balls at once into the hot oil. Fry until golden brown, about 30 seconds. Remove with a slotted spoon and place the mashed potato balls on a rack set over a baking sheet. Repeat until all the mashed potato balls are fried. Stick a lollipop stick or toothpick into each ball. Serve hot with dipping sauce. Time Saving Tip: *4 cups of dehydrated Idaho® potato flakes mixed with 2 cups boiling water can be substituted for the fresh mashed potatoes. Prepare according to package directions, then proceed with recipe as written.