Buffalo Potato Wedges

If you follow this blog, you know I love Buffalo chicken wings. And anything that reminds me of Buffalo chicken wings. Such as these Buffalo potato wedges. You can’t possibly find anything easier to make, and they taste just like Buffalo chicken wings.

Buffalo Potato Wedges

I baked the potato wedges, but you could deep fry them also. You could probably also get away with using pre-cooked baked fries. Just toss them in some sauce before serving. Instead of ketchup, serve your Buffalo potato wedges with Ranch for dipping. Or even blue cheese dressing. I don’t think I’d go so far as to add celery and carrot sticks, though.

Also try my bacon-wrapped sweet potato bites.

Buffalo Potato Wedges
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4 from 1 vote

Buffalo Potato Wedges

If you follow this blog, you know I love Buffalo chicken wings. And anything that reminds me of Buffalo chicken wings. Such as these Buffalo potato wedges. 
Course Side
Cuisine American
Keyword Buffalo, fries, potatoes
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 348kcal

Ingredients

Instructions

  • Preheat your oven to 425 F.
  • Line a large baking sheet with aluminum foil.
  • Clean each potato and dry well with a paper towel.
  • Cut potatoes into wedges (the smaller you cut them, the crispier they’ll get). Try to make them all about the same size so they cook in the same time.
  • Place wedges into a large bowl and drizzle with the oil. Toss to coat well.
  • Transfer potatoes to the baking sheet. Spread them out so they do not overlap or touch.
  • Bake potatoes for 30 minutes.
  • Flip each wedge over and bake another 20 minutes until nice and crunchy and golden brown.
  • Meanwhile, warm the wing sauce in a small sauce pan.
  • Transfer cooked wings to a large bowl and drizzle with the wing sauce. Toss to coat.
  • Serve immediately (or the potatoes will get soggy) with Ranch dressing for dipping.

Nutrition

Calories: 348kcal | Carbohydrates: 78g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Sodium: 722mg | Potassium: 1798mg | Fiber: 6g | Sugar: 3g | Vitamin A: 26IU | Vitamin C: 25mg | Calcium: 59mg | Iron: 4mg

Nutritional values are approximate.

Grilled Kielbasa Dinner Packets

Usually, a quick grilled dinner at our house consists of some burgers or dogs, with a side and a salad. But sometimes, I like to throw together a just-as-easy meal-in-a-packet, like these grilled kielbasa dinner packets. Everything’s in there. Just assemble (you can put them together the night before) and toss onto a grill (I used my Weber grill) over medium heat until the vegetables are tender. Adding rosemary really takes this from a rather mundane dish to something a little more special. Next time, though, I’m adding chopped bell pepper or poblano for a little crunch.

Grilled Kielbasa Dinner Packets

These grilled kielbasa dinner packets make for a great meal. If you’re looking to cook up a great breakfast in a packet try my lumberjack breakfast packets.

Grilled Kielbasa Dinner Packets
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Grilled Kielbasa Dinner Packets

I like to throw together a just-as-easy meal-in-a-packet, like these grilled kielbasa dinner packets. Everything’s in there. Just assemble (you can put them together the night before) and toss onto a grill over medium heat until the vegetables are tender. 
Course Main
Cuisine American
Keyword grilled, packets
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 542kcal
Author Mike

Equipment

Ingredients

  • 1 pound kielbasa cut into 1/2″ – 1″ thick slices
  • 4 medium red potatoes chopped into 1″ pieces
  • 1 medium yellow onion sliced
  • 1 large green bell pepper chopped (optional)
  • 1 tablespoon olive oil
  • kosher salt
  • ground black pepper
  • 1 tablespoon fresh rosemary roughly chopped (or use 1 teaspoon dried rosemary, crushed)

Instructions

  • Fire up your grill for medium-heat (350 F) grilling.
  • Tear off a large sheet of foil.
  • Place sausage, potatoes, bell pepper (if using) and onion in center of foil.
  • Drizzle with oi and sprinkle with salt, pepper, and rosemary.
  • Fold up the edges of the packet and seal.
  • Place onto grill and cook 30 minutes or so until the potatoes are tender.
  • Be careful opening the packets as hot steam will get trapped inside.

Nutrition

Calories: 542kcal | Carbohydrates: 40g | Protein: 21g | Fat: 33g | Saturated Fat: 12g | Cholesterol: 79mg | Sodium: 1065mg | Potassium: 1354mg | Fiber: 5g | Sugar: 5g | Vitamin A: 190IU | Vitamin C: 55mg | Calcium: 48mg | Iron: 3mg

Nutritional values are approximate.

Chorizo Fried Potatoes

These chorizo fried potatoes are so good you almost don’t need anything else with them. I had a batch with breakfast, but you can also use them in tacos or tortillas – just add a little shredded cheese!

Chorizo Fried Potatoes

I love Mexican chorizo. Quite often I mix it half-and-half with ground beef for a more kicked-up dish than using just plain ole beef. It certainly makes for great chorizo fried potatoes.

When I first started cooking I kept running into recipes that called for chorizo, but they didn’t say which kind. Now it’s obvious to me, but there’s a mighty big difference between Mexican chorizo (a spicy ground meat mixture) and Spanish chorizo (a dried, salami-like spicy meat). I love them both, though.

Also try my andouille Cajun potatoes.

This recipe is based on a recipe from Chef Valladolid.

Chorizo Fried Potatoes
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5 from 1 vote

Chorizo Fried Potatoes

Great as a side or on tacos or tortillas.
Course Side
Cuisine Mexican
Keyword potatoes, spicy
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 287kcal

Ingredients

  • 1 pound Mexican chorizo
  • 1 small white onion diced
  • 1 pound red potatoes cut into 1/4″ dice

Instructions

  • Bring a large pot of salted water to a boil. Add the potatoes and boil until starting to get tender. Remove and drain.
  • Crumble the chorizo into a large skillet over medium-high heat. Cook until browned.
  • Remove all but 1 tablespoon of the chorizo drippings. Add in the onion and potatoes and cook until the onions are tender and the potatoes are starting to brown (I like mine with crispy edges).
  • Add the chorizo back to the skillet. Season with salt and pepper to taste. Serve.

Nutrition

Calories: 287kcal | Carbohydrates: 16g | Protein: 12g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 47mg | Sodium: 554mg | Potassium: 361mg | Fiber: 1g | Sugar: 1g | Vitamin A: 411IU | Vitamin C: 7mg | Calcium: 10mg | Iron: 1mg

Nutritional values are approximate.

Creole Roasted Potatoes

I could probably eat andouille sausage all day long. I just love that great smoky, garlicky, oniony flavor. And it has a great texture. Not mushy. Sometimes andouille is a little hard to find here, so I end up substituting smoked sausage or even kielbasa. That’s ok, because no matter what sausage you use in these Creole roasted potatoes, it’s going to come out fantastic.

Creole Roasted Potatoes

These Creole roasted potatoes are a fantastically easy dish, with a nice kicked-up flavor. Dice the sausage when serving as a side, or cut it into rounds for a great main dish.

Also try my Cajun mashed potatoes and my garlic red potatoes..

Creole Roasted Potatoes
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4 from 1 vote

Creole Roasted Potatoes

These Creole roasted potatoes are a fantastically easy dish, with a nice kicked-up flavor. Dice the sausage when serving as a side, or cut it into rounds for a great main dish.
Course Side
Cuisine Creole
Keyword Creole, potatoes, roasted
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Calories 249kcal
Author Mike

Ingredients

Instructions

  • Preheat oven to 400 F.
  • Place all ingredients into a large bowl and gently toss to mix and coat well.
  • Pour mixture into a roasting pan and roast for 45 minutes to 1 hour until the potatoes are soften and golden, stirring every 15 minutes.

Nutrition

Calories: 249kcal | Carbohydrates: 23g | Protein: 11g | Fat: 13g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 419mg | Potassium: 667mg | Fiber: 2g | Sugar: 2g | Vitamin A: 530IU | Vitamin C: 16mg | Calcium: 29mg | Iron: 2mg

Nutritional values are approximate.

Fingerling Homefries

Fingerling potatoes are a great thing. They have such great potato taste. I try to substitute them for “regular” potatoes whenever I can just to get that extra potato punch. This time I decided to make homefries (that I usually make with russets) with fingerling potatoes instead and boy was I ever happy with the difference!

Fingerling Homefries

This recipe for homefries really lets that fingerling potato flavor shine. Also try my spicy home fries.

Fingerling Homefries
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5 from 1 vote

Fingerling Homefries

Fingerling potatoes are a great thing. They have such great potato taste. I try to substitute them for “regular” potatoes whenever I can just to get that extra potato punch.
Course Side
Cuisine American
Keyword potatoes, roasted
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Calories 105kcal

Ingredients

Instructions

  • Bring a medium pot of well-salted water to a boil. Add the potatoes and cook until they are just fork-tender. Drain and allow the potatoes to cool.
  • Smash potatoes flat with the palm of your hand or the bottom of a small bowl.
  • Add oil to a large saute pan over medium-high heat.
  • Add onions. Season with salt and add a pinch or two of red pepper flakes. Saute 7-8 minutes or until the onions are just starting to soften.
  • Add the potatoes to the pan, toss with the onions, and flatten them out to cover the bottom of the pan.
  • Let the potatoes cook for a few minutes then flip and again flatten out. Repeat this process until the potatoes get a bit of a crust on them and begin to turn golden brown.
  • Serve garnished with parsley.

Nutrition

Calories: 105kcal | Carbohydrates: 23g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 72mg | Potassium: 536mg | Fiber: 3g | Sugar: 2g | Vitamin A: 271IU | Vitamin C: 28mg | Calcium: 26mg | Iron: 1mg

Nutritional values are approximate.

Smoke-Roasted Potatoes

Potatoes are a magical thing. You can top them so many ways. From simple, like this one, with just a little butter and sour cream, to the big time, with everything from mushrooms to cheese sauce to broccoli. Smoke-roasted potatoes have even more potato flavor than just regular old baked potatoes. The potato flesh come out tender, moist and creamy. The potato skin is crunchy, my absolute favorite. I love that pop of a great crunchy potato skin.

Smoke-Roasted Potatoes

If you’re cooking inside, then check out our post on The Best Baked Potato. But, if you are firing up the grill or smoker, go with these smoke-roasted potatoes instead. You won’t be disappointed.

Also try my spice roasted baby potatoes.

Smoke-Roasted Potatoes
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4 from 1 vote

Smoke-Roasted Potatoes

Smoke-roasted potatoes have even more potato flavor than just regular old baked potatoes. A lot more.
Course Side
Cuisine American
Keyword roasted potatoes, smoked
Prep Time 5 minutes
Cook Time 5 hours
Total Time 5 hours 5 minutes
Servings 4
Calories 168kcal
Author Mike

Ingredients

Instructions

  • Set up a smoker or grill for indirect cooking at 225-250 F.
  • Cut a few small slits into each potato with a knife.
  • Brush each potato with oil, then sprinkle with salt.
  • Smoke at 225-250 F for 1 hour.
  • Wrap potatoes in foil and return to the smoker (or grill) and continue cooking for another 4 hours or until the potatoes give easily when squeezed.
  • Serve with your favorite toppings.

Nutrition

Calories: 168kcal | Carbohydrates: 38g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 888mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 12mg | Calcium: 28mg | Iron: 2mg

Nutritional values are approximate.

Andouille Cajun Potatoes

Andouille sausage has such a great, spicy flavor. It’s up there with chorizo as my favorite sausage. A little heat and bold flavor adds a lot to what would’ve been normal (but still good) fried potatoes. These Andouille Cajun potatoes are fantastic. Potatoes need spicy sausage.

Andouille Cajun Potatoes

After you enjoy a big bowl of Andouille Cajun potatoes, you’ll want to make my Andouille po boy.

Andouille Cajun Potatoes
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4 from 1 vote

Andouille Cajun Potatoes

Andouille sausage has such a great, spicy flavor. It’s up there with chorizo as my favorite sausage. A little heat and bold flavor adds a lot to what would’ve been normal (but still good) fried potatoes.
Course Side
Cuisine Cajun
Keyword potatoes
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 10
Calories 268kcal

Ingredients

  • 4 tablespoons olive oil divided
  • 1 pound Andouille sausage diced
  • 3 pounds potatoes cut into 1/2″ cubes
  • 1 tablespoon Cajun seasoning
  • 6 cloves garlic minced
  • parsley chopped

Instructions

  • Heat 2 tablespoons of the oil in a large skillet over medium-high.
  • Add the andouille and cook until lightly browned on the edges.
  • Remove andouille to a paper towel-lined plate.
  • Add potatoes. Reduce heat to medium and cover. Cook for 10-15 minutes or until the potatoes are just starting to turn tender.
  • Flip the potatoes, increase the heat to medium-high, add the Cajun seasoning and garlic, stir gently, and cook another 8-10 minutes or until the potatoes start to brown on the edges.
  • Remove from heat. Add the andouille back to the pan. Add the parsley and toss gently. Cover until ready to serve.

Nutrition

Calories: 268kcal | Carbohydrates: 25g | Protein: 12g | Fat: 14g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 465mg | Potassium: 731mg | Fiber: 3g | Sugar: 1g | Vitamin A: 379IU | Vitamin C: 28mg | Calcium: 29mg | Iron: 2mg

Nutritional values are approximate.

Grilled Hasselback Potatoes

This is not my first time making grilled Hasselback potatoes. I have had a love-hate relationship with them in the past. I have always loved the presentation and the flavor, but I hated them when they would fall apart. I’d either cut them too deep, or handle them too roughly, and they would just fall to pieces. This time I got them just right.

Grilled Hasselback Potatoes

For me, there are two keys to making these grilled Hasselback potatoes. The first is to not cut too deeply into the potatoes. The way to do that is to put two wooden spoons alongside the potatoes (after cutting a small piece off the bottoms of the potatoes so that they do not roll around). When you slice them vertically, the spoons will stop the knife at the same point for each cut, well above the bottom, preventing you from cutting too far.

Second, when adding ingredients in between the slices, grab the ends of the potatoes. This will keep you from spreading the slices open too far, causing them to tear and fall apart. Follow those two simple steps and you’ll end up with great potatoes, too.

Also try my three-cheese Hasselback potatoes and my crispy smoked smashed potatoes!

Grilled Hasselback Potatoes
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5 from 1 vote

Grilled Hasselback Potatoes

Cooked perfectly and fun to eat!
Course Side
Cuisine American
Keyword grilled, potatoes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Calories 340kcal

Ingredients

Instructions

  • Cut a small piece off the bottoms of the potatoes so they do not roll around.
  • Place two wooden spoons alongside the potatoes and slice them vertically every 1/8″ down to the spoons.
  • Microwave potatoes for 5 minutes. Flip and microwave another 5 minutes. Let cool until you can handle them.
  • Grabbing the ends of the potatoes, brush them with oil, getting some oil between the slices.
  • Sprinkle garlic into the slices.
  • Sprinkle tops of potatoes with the Parmesan, thyme, and salt and pepper. Cover loosely with foil.
  • Place over indirect heat in a preheated grill until tender, about 20 minutes.
  • Serve sprinkled with the remaining mozzarella cheese.

Nutrition

Calories: 340kcal | Carbohydrates: 68g | Protein: 12g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 163mg | Potassium: 1559mg | Fiber: 5g | Sugar: 2g | Vitamin A: 100IU | Vitamin C: 22mg | Calcium: 161mg | Iron: 3mg

Nutritional values are approximate.

Potato and Green Bean Salad

Here lately I’ve found myself watching The Best Recipes Ever on CBC. I didn’t really need to watch another cooking show, but the recipes on this one caught my eye. This potato and green bean salad is the first one I’ve made and although my version came out looking a bit different than the original, it was pretty good.

Potato and Green Bean Salad

There are two things you have to keep in mind when making this potato and green bean salad. Some people have an aversion to cilantro, so you might want to use parsley instead, or at least cut back on the cilantro. Also, don’t just toss the dressing into the salad all willy-nilly. Add a little stir, taste, and check the consistency. It’s easy to add too much dressing (and I was dangerously close to having too much dressing on mine!).

I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.

Also try my country green beans.

Potato and Green Bean Salad
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4 from 1 vote

Potato and Green Bean Salad

A nice twist on the traditional potato salad.
Course Side Dish
Cuisine American
Keyword green beans, potato salad, salad
Prep Time 10 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 25 minutes
Servings 10
Calories 90kcal
Author Kary Osmand

Ingredients

Instructions

  • Salt a large pot of water and bring to a boil. Add potatoes and cook until just tender, 10-15 minutes. Drain and let cool slightly.
  • Add beans and 1/2 cup of the cilantro to the potatoes and gently toss to mix.
  • Mix together the mayo, sour cream and vinegar. Season with salt and pepper to taste. Stir into potato mixture.
  • Refrigerate for 4 hours.
  • Serve garnished with remaining cilantro.

Nutrition

Calories: 90kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 134mg | Potassium: 262mg | Fiber: 2g | Sugar: 2g | Vitamin A: 264IU | Vitamin C: 12mg | Calcium: 24mg | Iron: 1mg

Nutritional values are approximate.

Spicy Roasted Baby Potatoes

Baby potatoes have such tremendous potato flavor. And they cook very quickly, making them great to make on the grill, like these spicy roasted baby potatoes. These little bites-of-nothing-but-goodness pack some mighty nice kick. Just like I like it.

You can substitute fingerling potatoes too, just make sure they are all about the same size or they won’t cook evenly. You want tender, tasty spicy roasted baby potatoes.

Spicy Roasted Baby Potatoes

For a little smokiness, substitute chipotle powder for the chili powder. You’ll still get a nice kick. And you’ll get just the right hint of smoke. If you’re cooking these on a gas grill, people will think you used charcoal or wood!

Also try my grilled potato wedges.

Spicy Roasted Baby Potatoes
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5 from 1 vote

Spicy Roasted Baby Potatoes

Baby potatoes have such tremendous potato flavor. And they cook very quickly, making them great to make on the grill, like these spicy roasted baby potatoes. These little bites-of-nothing-but-goodness pack some mighty nice kick. Just like I like it.
Course Side
Cuisine American
Keyword potatoes, roasted, spicy
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Calories 181kcal
Author Mike

Ingredients

Instructions

  • Set up your grill for indirect cooking.
  • Combine all ingredients in a large aluminum pan.
  • Cook over indirect heat until potatoes are tender, stirring occasionally, for about 25 minutes.

Nutrition

Calories: 181kcal | Carbohydrates: 27g | Protein: 3g | Fat: 7g | Saturated Fat: 6g | Sodium: 31mg | Potassium: 665mg | Fiber: 4g | Sugar: 1g | Vitamin A: 411IU | Vitamin C: 30mg | Calcium: 29mg | Iron: 2mg

Nutritional values are approximate.