Have I got a tasty recipe for you!
Today I suddenly remembered that we had some potatoes stashed away in the pantry. We don't eat many russet potatoes at our house, opting rather for sweet potatoes, so these guys were easily forgotten. Luckily we had stored them in a cool, dry place so they were still perfectly edible.
Which is good because I planned to eat them.
After I doused them in hot sauce.
I don't crave meat. I really don't. I may say I crave a hamburger or say that breakfast sausage smells good, but what I'm actually craving is a veggie burger or something seasoned and savory for breakfast.
So when I tell you that I recently got a craving for hot wings, I don't really mean that I was craving chicken. In fact, even when I ate meat, I thought eating it off the bone was gross. No, what I mean is that I got a craving for that spicy, vinegary sauce along with tangy, creamy blue cheese. Such a good combo!
And so I made this:
Hot and spicy potatoes atop a cool, crisp salad. Please and thank you.
Buffalo Potato and Blue Cheese Salad
- 2 large russet potatoes, scrubbed clean
- 3 Tbs hot sauce, divided (we fancy Trappy's Red Devil)
- 1 Tbs butter, melted
- 1.5 tsp Montreal seasoning (a mix of salt, pepper, garlic powder, dried onion, etc.)
- cooking spray
- 1 8oz bag of salad greens
- 1 rib of celery, sliced thinly
- 3/4 c cherry tomatoes, quartered
- 1 small cucumber, peeled, seeded, and diced
- 1 avocado, diced
- 2-3 large radishes, sliced thinly
- blue cheese dressing
- Preheat oven to 450F.
- Slice each potato into 10 wedges. Place them into a medium bowl.
- Mix 1 Tbs of hot sauce into the melted butter and pour over the potatoes. Sprinkle with Montreal seasoning, and toss to combine.
- Spray a rimmed baking sheet with cooking spray. Spread the potato wedges onto it in a single layer.
- Bake for 20 minutes, then flip. After flipping, brush 1 Tbs hot sauce onto the wedges.
- Bake for 20 minutes more or until golden & crispy. Once out of the oven, brush on the remaining 1 Tbs hot sauce.
- Meanwhile, divide the greens and salad toppings between 4 large plates.
- Top each salad with potato wedges, and serve with blue cheese dressing.
I love recreating pub food in a healthier fashion at home. Especially because I don't have to pay a premium for beer!