Buffalo Potato Wedges with Blue Cheese Dip

Cooks In
Cooking Time 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Serve with the blue cheese dip and some fresh parsley.

This recipe was created & photographed by Glasgow Food Delicious.


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