Buffalo Potatoes
Ingredients
The Potatoes
-
2
pounds
russet potatoes, peeled and cut into pieces, about ½-inch thick
-
2 ½
tablespoons
white vinegar
-
Oil
for frying
-
1 ½
teaspoons
sea salt
-
1
teaspoon
smoked paprika
The Sauce
-
¼
cup
mayonnaise
-
¼
cup
sour cream
-
¼
cup
Buffalo sauce
-
¼
teaspoon
smoked paprika
For Serving
-
½
cup
crumbled blue cheese
-
2
scallions
green parts only, chopped
Instructions
- Cut the potatoes into cubes about ½-inch thick.
- Place the potatoes in a pot, cover with water, and add vinegar.
- Bring to a boil, then reduce to a simmer and cook for 6 minutes.
- Drain the potatoes and transfer them to a paper towel-lined baking sheet.
- Heat ¼-inch of oil in a large skillet over medium-high heat.
- Add half of the potatoes and cook, stirring occasionally, for 10 minutes.
- Remove the cooked potatoes with a slotted spoon and transfer to a fresh paper towel-lined baking sheet. Season with ¾ teaspoon of salt and ½ teaspoon of smoked paprika.
- Repeat with the remaining potatoes.
- While the potatoes are cooking, whisk together mayonnaise, sour cream, buffalo sauce, and smoked paprika in a small bowl.
- Serve the potatoes on a platter, drizzled with sauce and topped with blue cheese and scallions.
Nutrition Facts (estimated)
Servings
8
Calories
184
Total fat
9g
Total carbohydrates
21g
Total protein
5g
Sodium
816mg
Cholesterol
14mg
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