Buffalo Fries


serves 6 for appetizers


  • 6 large russet potatoes, scrubbed
  • 2 T. olive oil
  • 2 t. garlic powder
  • 2 t. salt
  • 1 bottle of buffalo wing sauce

Blue Cheese 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


  1. Pre-heat the oven to 450º.
  2. Slice the potatoes on a mandoline or cut them into thin strips with a knife.
  3. Place the potatoes in a large bowl of cold water and soak for 15 minutes.
  4. Dry the potatoes with paper towels, you’ll want to do this really well, you don’t want any moisture on the potatoes.
  5. Toss the potatoes with the salt, garlic powder and olive oil and place on a single layer on two baking sheets lined with parchment.
  6. 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.
  7. Put them back in the oven for another 20 minutes until browned.
  8. While the fries are in the oven you can make the blue cheese sauce.
  9. Put all ingredients for the sauce in a blender.
  10. Blend on high for 30 seconds until smooth and transfer to a small bowl.
  11. When the fries have browned, transfer them to a large bowl and toss with about 1/2 cup of buffalo wing sauce.
  12. Place the fries back on the baking sheets and return to the oven for 5 minutes.
  13. Taste the fries for seasoning and salt them once more if you think they need it.
  14. Serve with the blue cheese dipping sauce.


  • These fries can also be topped with cheese, scallions, blue cheese crumbles or whatever you like!