Buffalo Ranch Bacon Potato Wedges
The best Game Day appetizer that’s kicking hot and sure to get you ready to cheer your favorite team on. Buffalo Ranch Bacon Potato Wedges have it all, little bits of smokey bacon, spicy heat from the buffalo ranch, and each potato wedge that’s the perfect size for dipping.
Are you getting ready for the upcoming Game Day like we are? Last week’s games were so fun to watch and my boys had their favorite teams they were cheering for. One of the teams made it to the Super Bowl, so they are now ready to cheer them on. As much fun as watching the actual game is, Super Bowl Parties are just as much about the food. Oh, Game Day food can be so much fun! Bring on all the appetizers and finger-food you can possibly imagine! We’re going to be adding my brand new Buffalo Ranch Bacon Potato Wedges to our menu.
Buffalo Ranch Bacon Potato Wedges are the best Paleo and Whole30 appetizers ever! Yes, I said ‘ever’…they’re seriously that good! The potato wedges are the perfect size for dipping in homemade buffalo ranch sauce. Buffalo Ranch is so easy to make, and so worth it you guys! I take mayonnaise (Whole30 if you want to keep it Whole30 compliant, otherwise find the best ingredient list and go with that one!), canned coconut milk, Frank’s Red Hot Sauce and a handful of seasonings. You’ll have that Buffalo Ranch sauce made in a jiff and you’ll be so happy you made it for it’s a wonderful spicy sauce that’s so versatile. You’ll also find my Buffalo Sauce in THIS recipe.
Want to know my secret to making these Buffalo Ranch Bacon Potato Wedges nice and crispy? Yes, there’s a secret, but I’m going to share it with you! I’m really good at keeping secrets, but this time I’m making an exception and I’m telling a secret. First thing you’ll need to do is cut the potatoes in wedges (your choice on keeping the peeling on or cutting it off, in our house the kids won’t eat the wedges with the peeling on, so I peel the potatoes before cutting them up). Then soak them in a bowl of water for an hour. The water will pull the starch out of the potatoes and make for a more crispy wedge as they bake up. After they’ve soaked, drain out the water, and dry the potatoes. Toss the cut wedges in the avocado oil and then place them on a parchment covered baking sheet and make sure the wedges do not touch each other. Keeping a little place between each potato wedge is another part of the secret. Bake them high at 425 degrees for 15 minutes. Then turn down the oven and let them bake at 350 degrees for 20 minutes. Voila…crispy potato wedges!
Enjoy the Buffalo Ranch Bacon Potato Wedges as an appetizer at a party with friends, or as a side with your dinner or heck, just eat them by yourself! You don’t have to share this one…it’s okay to be greedy and enjoy a plate of them all by yourself. Just don’t forget to add the extra hot sauce…I love putting a handful of wedges on a plate (making sure to scoop any bacon crumbs that had fallen off and put them back on my plate) a generous scoop of buffalo ranch sauce and then I add more hot sauce! The hotter the better for me!
- 3-4 medium Russet potatoes
-
2
Tbsp
avocado oil
- 3-4 strips bacon, cooked & crumbled
- 1 tsp sea salt
- 1 cup mayonnaise
-
1/3
cup
canned coconut milk
-
1
tsp
dill weed
-
1/2
tsp
sea salt
- 1 tsp onion powder
- 1/2 tsp garlic powder
-
1/4
cup
frank’s red hot sauce
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Peel and cut potatoes into wedges. Place potato wedges in a medium mixing bowl and fill with water until all potatoes are covered. Let soak for one hour.
-
Preheat oven to 425 degrees and cover a baking sheet with parchment paper.
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Drain water from the bowl and dry the potatoes. Place potatoes and avocado oil in a mixing bowl and toss to coat potatoes with oil.
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Place potato wedges on a parchment covered baking sheet leaving room between each wedge. Don’t let the potatoes touch (this will ensure a more crispy potato).
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Bake at 425 degrees for 15 minutes.
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Decrease oven temperature to 350 degrees and bake for 20 minutes or until potato wedges are slightly golden brown.
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Remove from oven. Sprinkle with sea salt and bacon crumbles. Serve hot with a side of Buffalo Ranch Sauce.
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In a small mixing bowl combine mayonnaise, coconut milk, hot sauce and all seasonings. Stir together. Serve. Store leftovers in a glass container in the refrigerator.
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