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Buffalo Potatoes by Bean

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  • Buffalo Potatoes by Bean

    Bean
    Posted February 17, 2004 04:50 AM

    I posted this on the old board, but it's worth a repeat.

    I don’t peel the potatoes & use Panko crumbs in place of the potato flakes. I make a dunkin’ sauce to make these more ‘Buffalo Potatoes.’ I use ranch dressing, sour cream, wing sauce, diced jalapenos, diced celery & sliced green onions. YUMMY!


    Buffalo Potatoes:

    4 to 5 Large Idaho Russet Potatoes, peeled, each cut in 8 wedges
    1/4 c. Olive Oil
    1/2 c. Dry Parmesan Cheese
    1 c. Instant flaked mashed potatoes
    2 t. Old Bay Seasoning
    1 pinch Cayenne pepper - I use 1 t.
    Pan spray coating
    salt to taste

    1. Blanch potato wedges in salted water. Drain. While hot, toss with half the oil.
    2. In bowl mix cheese, flaked potatoes, Old Bay Seasoning and pepper. toss with warm potatoes to coat well.
    3. Spread potatoes on pan sprayed with coating.
    4. Bake at 450°, 18-20 minutes, or until cooked through.
    5. Season with salt.
    6. Serve with Marinara, Bologneses or Blue cheese sauce, if desired.

    Recipe compliments of: Chef Marcel Langlias, Corporate Chef, Quest Services

  • #2
    These look good ...just dont remember seeing this recipe before so super bonus deal, thanks for posting!

    Comment


    • #3
      Question?

      If you use half of the 1/4 c of oil, when to you use the rest of the oil. Did I miss something?

      Comment


      • #4
        [QUOTE=Bevvie]If you use half of the 1/4 c of oil, when to you use the rest of the oil. Did I miss something?[/QUOTE]


        Let me go look up my notes in my binder. I will get back with you.

        Comment


        • #5
          I have saved to my recipe page and didnt even notice that! I dont see where the rest of the oil would even be used! these sure do look good!!

          Comment


          • #6
            I don't see anything in my notes and I have made these a few times. I'm sure I just eye ball how much I add after the potatoes are blanched. I don't oil the pan before baking, maybe that is where the rest of the oil is used.

            If you can get your hands on Panko Crumbs, use those.

            I use the new Reynolds Wrap Release (I LOVE that stuff), no need for spray oils.

            Comment


            • #7
              Looking in my notes I found the dunking sauce I use for these -

              Dunkin' Sauce

              Ranch dressing
              Sour cream
              Hot wing sauce
              Diced jalapenos
              Sliced green onions
              Diced celery

              No amounts, just dump & mix! Great with the taters above.

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              • #8
                I will be looking for Panko Crumbs!

                Comment


                • #9
                  sounds great

                  Bean-this recipe looks like a keeper-thanks.

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