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Buffalo Potatoes:




Source of Recipe


unknown


Recipe Introduction


I don’t peel the potatoes & use Panko crumbs in place of the potato flakes. I make a dunkin’ sauce to make these more ‘Buffalo Potatoes.’ I use ranch dressing, sour cream, wing sauce, diced jalapenos, diced celery & sliced green onions. YUMMY!


List of Ingredients





4 to 5 Large Idaho Russet Potatoes, peeled, each cut in 8 wedges
1/4 c. Olive Oil
1/2 c. Dry Parmesan Cheese
1 c. Instant flaked mashed potatoes
2 t. Old Bay Seasoning
1 pinch Cayenne pepper - I use 1 t.
Pan spray coating
salt to taste


1. Blanch potato wedges in salted water. Drain. While hot, toss with half the oil.
2. In bowl mix cheese, flaked potatoes, Old Bay Seasoning and pepper. toss with warm potatoes to coat well.
3. Spread potatoes on pan sprayed with coating.
4. Bake at 450°, 18-20 minutes, or until cooked through.
5. Season with salt.
6. Serve with Marinara, Bologneses or Blue cheese sauce, if desired.

Recipe compliments of: Chef Marcel Langlias, Corporate Chef, Quest Services

Recipe