Buffalo Potato Wedges Recipes

Steps:

• Place potatoes, yellow pepper and red onion in a 6-qt. slow cooker. Add Buffalo wing sauce; stir to coat. Cook, covered, on low 6 hours or until potatoes are tender, stirring halfway through. Stir potato mixture; sprinkle with cheese. Cover and cook until cheese is melted, about 15 minutes., Transfer to a serving bowl. If desired, top with bacon, green onions and sour cream.

Steps:

• Spray a baking sheet with cooking spray.
• Arrange potato wedges on sheet and drizzle with olive oil Sprinkle with salt, pepper, and garlic powder.
• Bake at 375º for 30 minutes until tender.
• Remove pan from oven.
• Combine the hot sauce and butter in a microwave safe bowl and microwave on HIGH until melted.
• Stir to combine.
• Drizzle mixture over potato wedges and return to oven for an additional 15 minutes.
• Serve with salad dressing for dipping.

Steps:

• Preheat barbecue grill.
• Mix butter, vinegar, pepper sauce, and salt in shallow dish.
• Cut each potato lengthwise into 4 wedges. Pat dry with paper towels.
• Dip potato wedges into butter mixture and reserve any remaining butter mixture for basting.
• Cover and grill potatoes over medium heat 25 to 35 minutes, brushing occasionally with butter mixture and turning once or twice until tender.
• Serve with blue cheese dressing, if desired.

Steps:

• Preheat an air fryer to 400 degrees F (200 degrees C).
• Combine potatoes, pepper sauce, olive oil, ranch dressing mix, and salt in a large bowl; stir until potatoes are evenly coated.
• Place 8 wedges in the air fryer basket and cook for 8 minutes. Use tongs to return the wedges to the bowl with the sauce and give them another stir. Return back in the basket and cook for 10 minutes more, shaking halfway through cook time. Repeat with remaining 8 potato wedges.