Buffalo Potatoes
Recipe: #2322
November 10, 2011
Categories: Side Dishes, Potatoes, Brunch, Oven Bake, Gluten-Free, No Eggs, Vegetarian, Spicy, Vegetarian Dinner, more
"A great side to BBQ chicken or wings or ribs. Do not use regular potatoes for this recipe as they break apart. Use a firm baby potato or fingerling potato. For those of you who don't have access to Frank's RedHot Sauce, I do have a copycat recipe for it #recipe13676 ."
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (276.6 g)
- Calories 298.4
- Total Fat - 18.7 g
- Saturated Fat - 8.3 g
- Cholesterol - 30.5 mg
- Sodium - 203.2 mg
- Total Carbohydrate - 28.9 g
- Dietary Fiber - 5.9 g
- Sugars - 0.1 g
- Protein - 6.4 g
- Calcium - 76.5 mg
- Iron - 7.8 mg
- Vitamin C - 27.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Clean the potatoes and cut them in half.
Step 2
Place in a pot and boil until just cooked and drain.
Step 3
Preheat oven to 425 degrees Fahrenheit.
Step 4
Mix the remaining ingredients together in a large bowl and add cooked potatoes.
Step 5
Toss together until well coated.
Step 6
Line a rimmed baking sheet with foil.
Step 7
Pour the contents of bowl onto lined baking sheet.
Step 8
Place in oven and cook for 15 minutes, turning after 10 minutes.
Step 9
Serve.
Tips
No special items needed.
19 Reviews
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