Buffalo Roasted Potatoes
Buffalo roasted potatoes use russet potatoes and buffalo sauce to add a spicy kick to your side dish rotation. Great for a game day dinner!
Servings: 6 -8 Servings
Calories: 123kcal
Ingredients
- 2 lbs Russet Potatoes large dice
- 2 tbsp [Avocado Oil]
- 1.5 tsp Garlic Powder
- 1.5 tsp Sea Salt
- ⅛ tsp Ground Black Pepper
- ⅓ cup [Buffalo Sauce]
Instructions
- Place cut russet potatoes into a large bowl of cold water. Let sit for 20 minutes. Drain and rinse potatoes and dry them off as much as possible.
- Preheat oven to 400.
- In a large bowl, toss rinsed, drained and dried potatoes with avocado oil, salt, pepper and garlic powder until evenly coated.
- Place in a single layer on a large sheet pan and bake for 45 minutes to 1 hour flipping halfway through.
- Cool for 5 minutes, add cooked potatoes to a large bowl and toss with buffalo sauce. Serve hot.
Notes
Buffalo Roasted Potato Recipe Tips:
This recipe will turn out best if you soak the cut potatoes beforehand in cold water for at least 20 minutes. You could skip this step but releasing the starches from the potato will make for a more crispy potato. Keep the oven hot. It may seem like the temperature of the oven is too hot, but it will make sure the potatoes are roasted and not steamed and mushy. Make sure potatoes are in an even layer on the sheet pan to make sure as much moisture escapes from them as possible.Nutrition
Serving: 1g | Calories: 123kcal | Carbohydrates: 25g | Protein: 3g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 701mg | Fiber: 3g | Sugar: 1g