Roasted buffalo potatoes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Russet potatoes -- scrubbed |
| & dried | ||
| 1 | tablespoon | Oil |
| Salt | ||
| 2 | tablespoons | Butter -- melted and hot |
| 5 | tablespoons | Durkee Red Hot Sauce |
Directions
Preheat the oven to 425. Cut each potato into 8 to 10 wedges. Toss with the vegetable oil and place in a large roasting pan. Sprinkle with salt. Roast for 1 hour, turning with a spatula every 20 minutes.
Remove and reserve half the potatoes. Whisk together the butter and hot sauce. Pour 3 tbsp of the sauce ove the remaining potatoes, toss to coat evenly, and serve. Reserve half the plain potatoes for Spinach and Potato Gratin.
Recipe By : Dinner's Ready
From: Meg Antczak Date: 06-28-95 (21:40) (159) Fido: Cooking
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