40 mins
4 Scotty Brand baking potatoes, cut into wedges
2 tbsp olive oil
Salt and pepper
2 tbsp butter, melted
2 tbsp Buffalo hot pepper sauce (add one or two extra tablespoons depending on how spicy you’d like the wedges)
Fresh parsley, chopped, for topping.
For the blue cheese dip:
70 g blue cheese
½ cup sour cream
¼ tsp garlic powder
Salt and pepper to taste
Prepare your blue cheese dip combining the blue cheese and sour cream in a small saucepan. Add garlic powder, salt and pepper. Stir together and heat at low-medium for a few minutes, then set aside.
Preheat oven to 200 °C degrees. (Or you could use an air fryer) Cut the potatoes into wedges. In a bowl, toss the potatoes with olive oil, salt and pepper, until coated.
Line a baking tray with parchment paper and arrange the potatoes in a single layer. Roast for 15 to 20 minutes, then turn the wedges, and roast for a further 15 minutes, until golden and crispy.
While the potatoes are baking, melt the butter and combine with Buffalo sauce. When the wedges are ready, toss them with the Buffalo & butter mix.
Serve with the blue cheese dip and some fresh parsley.
This recipe was created & photographed by Glasgow Food Delicious.
