If you’re a fan of buffalo sauce then you’re gonna love these Buffalo Fries!
We make tons of oven fries. TONS.
Also we love buffalo sauce. Even the boys. There’s a wing sauce called Texas Pete’s, it has a mild wing sauce variety I usually grab for the boys and they love it. You could always do half mild, half spicy.
And the best part about these fries is that they’re oven baked – not fried.
I know, I’m finally not frying something that’s actually supposed to be fried.
But I’m telling you, you won’t miss the deep fry at all. These Buffalo Fries are really crispy and browned from cooking them at a high temperature. Make sure your oven is clean for this one or you’ll be calling the fire department…or at the very least setting off a bunch of your smoke alarms.
If you don’t have a Mandoline Slicer you can cut them by hand with a knife. We use ours all the time for lots of things, and they aren’t too expensive if you want to look into getting one.
After you slice up the potatoes you just need to soak them in cold water for about 15 minutes. Dry them off really good drain the water from the bowl and put the fries back in.
Toss them with the garlic powder, salt and olive oil then put them on parchment lined baking sheets. You’ll probably need two pans so they can sit in a single layer.
Turn them halfway through cooking and when they’re done put them back in that big bowl. Toss with buffalo sauce and then they go back in the oven for 5 minutes – just to set the sauce.
After you toss with the buffalo sauce, before you put them back in the oven you could add any toppings you might want like mozzarella cheese or scallions, but I kept mine plain.
Serve them with a quick blue cheese sauce for dipping and you’ve got an appetizer that’s not only good but good for you.
OK not like carrot sticks good…but you know what I mean. These aren’t “fried” so that’s basically like health food.
- 6 large russet potatoes, scrubbed
- 2 T. olive oil
- 2 t. garlic powder
- 2 t. salt
- 1 bottle of buffalo wing sauce
- 1/2 c. mayonnaise
- 1/2 c. sour cream
- 1/4 c. whole milk
- 1 t. salt
- 1/2 t. pepper
- 2 oz. crumbled blue cheese
- 1 t. worcestershire sauce
- Pre-heat the oven to 450º.
- Slice the potatoes on a mandoline or cut them into thin strips with a knife.
- Place the potatoes in a large bowl of cold water and soak for 15 minutes.
- Dry the potatoes with paper towels, you'll want to do this really well, you don't want any moisture on the potatoes.
- Toss the potatoes with the salt, garlic powder and olive oil and place on a single layer on two baking sheets lined with parchment.
- Bake for 20-25 minutes then take the fries out and flip over. Just check to make sure they're getting browned on the bottom before you flip them.
- Put them back in the oven for another 20 minutes until browned.
- While the fries are in the oven you can make the blue cheese sauce.
- Put all ingredients for the sauce in a blender.
- Blend on high for 30 seconds until smooth and transfer to a small bowl.
- When the fries have browned, transfer them to a large bowl and toss with about 1/2 cup of buffalo wing sauce.
- Place the fries back on the baking sheets and return to the oven for 5 minutes.
- Taste the fries for seasoning and salt them once more if you think they need it.
- Serve with the blue cheese dipping sauce.
- These fries can also be topped with cheese, scallions, blue cheese crumbles or whatever you like!