on the table to be licked clean. Anyone with little to no skill in the kitchen can make these with ease and comfort knowing they won’t screw it up. Another great plus about this recipe is that it’s one of those impromptu sides I end up making because it consists of ingredients that I ALWAYS have in my house. So with that in mind add russet potatoes, shredded cheddar cheese, and Franks buffalo sauce to your shopping list.
- 3 large Russet Potatoes
- 4-5 tbsp. Franks Buffalo Sauce (you can always add more or less depending on how saucy you want them to be)
- Olive oil spray
- ¼ – ½ Cup Shredded Cheddar Cheese
- Sprinkling of Garlic Powder, Salt & Pepper, Paprika – ALL TO TASTE
Pre heat the oven to 400 degrees and lightly spray a non-stick baking sheet with your Misto. Wash the potatoes well and wipe dry with a paper towel. Slice the potatoes, the long way, into thirds. Lay the CUT SIDE DOWN and slice (long ways) into about ¼ inch thin strips. Line the potato strips on the greased pan, you might need two baking sheets, and sprinkle with garlic powder, salt, pepper and paprika.
Place in the oven for 20 – 25 minutes, flipping them half way through.
Once they are cooked, remove them from the oven and put them into a microwave safe serving platter or bowl and toss with the buffalo sauce, sprinkle with the cheese and microwave for 30 seconds so the cheese melts. Serve right away!