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Crispy Buffalo Oven Fries made with Rippin' Red Wing Sauce - Hot

November 7, 2017

Story Location:
17601 Coastal Highway
Lewes  Delaware  19958
United States

INGREDIENTS:
3 pounds unpeeled russet potatoes, cut into wedges 3 tablespoons vegetable, grapeseed or canola oil 1 teaspoon salt 1 teaspoon pepper 1/2 teaspoon garlic powder 1 cup Rippin' Red Wing Sauce - Hot 2 tablespoons butter 4 ounces freshly grated sharp cheddar cheese 4 ounces crumbled gorgonzola or your favorite blue 4 green onions, sliced 4 chives, chopped 1/4 cup freshly torn cilantro

DIRECTIONS:

Preheat oven to 450 degrees F.
Place cut potatoes in a large stock pot and cover with cold water. Bring to a boil and once bubbling, only boil for 5 minutes. You gotta keep an eye on it! After 5 minutes, drain potatoes. Place in a large bowl and drizzle with
oil, salt, pepper and garlic powder. Gently toss with your hands or two spatulas to evenly coat. Spread on a baking sheet in one layer. Roast for 25-30 minutes, then flip and roast for 25-30 minutes more. You want the potatoes to be deeply golden and crunchy on the outsides!
While potatoes are cooking, heat Rippin' Red Wing Sauce - Hot and butter in a small saucepan over low heat until combined.
Remove potatoes from the oven and switch on your broiler to the highest setting. I left my oven rack in the center of the oven. Drizzle a bit of wing sauce over the potatoes and sprinkle both cheeses evenly overtop. Place under the broiler for 2-3 minutes, until cheese is bubbly and golden. Remove immediately and sprinkle with scallions, chives and chopped cilantro. Dig in!