This recipe pretty much had me at hello. My husband and I are crazy about buffalo sauce, and anytime you can add bleu cheese, cheddar cheese, and potatoes to it, it’s going to be amazing. Being a vegetarian though, it’s harder to find good ‘buffalo’ recipes. Most people cover chicken and wings in buffalo sauce, but I have found it’s more about the sauce, and less about the vehicle. You know what tastes great with buffalo sauce? Broccoli. Shocking? Not really…it’s all about the sauce!
Typically if you ordered something like this at a restaurant, it would include bacon. This recipe does not. If you would like to add bacon, I am sure it would make a tasty addition.
The hardest part of this recipe is making your own fries. It’s not hard, but it is time consuming. I would say it’s worth it to try to make them yourself, but if you are short on time, I’d suggest just using frozen steak fries. Have you tried Alexia fries? They are delicious. I think next time I make this I will use frozen fries…it’s just such a time saver. This combination would be perfect in a baked potato too! Wow, I am totally trying that next time. Bake your potato, top with all this cheesy buffalo goodness. RIP.
Loaded Buffalo Bleu Cheese fries are perfect for game day or Breaking Bad Sunday nights (or whatever your guilty pleasure show is at the moment). Also, if for some crazy reason you dislike bleu cheese, just leave it off. Serve these with homemade ranch. You can thank me later.
- 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 buffalo wing sauce (I like Franks Wing Sauce)
- 2 tablespoons butter
- 4 ounces freshly grated sharp cheddar cheese
- 4 ounces crumbled bleu cheese
- 4 green onions, sliced
- 1. Preheat oven to 450 degrees F.
- 2. 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. After 5 minutes, drain potatoes.
- 3. 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.
- 4. 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!
- 5. Remove potatoes from the oven and switch on your broiler to the highest setting.
- 1. Heat buffalo wing sauce and butter in a small saucepan over low heat until combined.
- 2. Drizzle a bit of wing sauce over the potatoes and sprinkle both cheeses evenly over the top.
- 3. Place under the broiler for 2-3 minutes, until cheese is bubbly and golden. Remove immediately and sprinkle with scallions.
- Serve with ranch and remainder of buffalo sauce on the side.