Roasted Buffalo potato wedges with blue cheese dip

Buffalo sauce and blue cheese is an addictive combo. Try it in crispy golden potato wedges and you’ll love it even more!

This recipe for oven-baked spicy potato wedges is easy to follow and takes only 40 minutes. The homemade blue cheese dip takes only 3 ingredients and a few minutes in a small saucepan.

This was another collaboration with Scotty Brand, the best Scottish quality potatoes!

Serves: 4 | Cooks in: 40 minutes


For the wedges:

  • 4 Scotty Brand baking potatoes, cut into wedges
  • 2 tablespoons olive oil 
  • Salt and pepper 
  • 2 tablespoons butter, melted
  • 2 tablespoons Buffalo hot pepper sauce, I used Frank’s RedHot (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 gr blue cheese
  • ½ cup sour cream
  • ¼ teaspoon 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.  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.
Buffalo wedges with a homemade blue cheese dip

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