Buffalo Potato Wedges That You Won’t Want to Share

Exercise? We thought you said extra fries

Almonds, red onions and a touch of cilantro combine with buffalo flavors to add the tangy, dairy-free twist that your sides need.

Topped with blue cheese and chopped green onions, these potato wedges satisfy any salty cravings.

Skip the greasy fast-food fries for a homemade version that’s sure to put a (potato) wedge between you and the other items on your plate!

Buffalo Blue Potato Wedges

Servings: 4

Prep Time: 15 minutes

Cook Time: 55 minutes


  • 7 large unpeeled russet potatoes, cut into wedges
  • 3 tbsp vegetable oil
  • 1 tsp salt
  • 1 tsp black pepper
  • ½ tsp garlic powder
  • 1 cup Good Foods Buffalo Style Dip
  • ½ cup hot sauce, or to taste
  • 4 green onions, sliced
  • 4 ounces blue cheese, crumbled


  1. Preheat oven to 425°. Line a baking sheet with parchment paper.
  2. To a large bowl add potato wedges, oil, salt, pepper and garlic powder; toss until evenly coated.
  3. Arrange wedges evenly in one layer on baking sheet.
  4. Bake for 50 minutes or until golden and crispy, flipping halfway.
  5. Remove potatoes from oven and drizzle buffalo dip and hot sauce evenly over potatoes. Return to oven, broiling for 2-3 minutes.
  6. Remove from oven and top with green onions and blue cheese.

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