Buffalo Roasted Potatoes

Hey beans! Today I’m sharing a recipe for Buffalo Roasted Potatoes. These are delicious and super simple. Buffalo sauce, maple syrup, lemon, and fresh basil give these potatoes an all around incredible flavour to compliment any meal.

I recommend Russet or Yukon Gold potatoes for roasting. Wash and chop them into large, roughly equal size pieces. Then transfer the potatoes to a lined baking tray, I recommend a silicone mat. Toss them with the oil, salt, and pepper. Bake at 425 for 35-40 minutes.

While baking, whisk together the juice of half a lemon, buffalo sauce, maple syrup, and fresh basil. When the potatoes are done, pour this overtop and toss to coat all the potatoes. Serve and enjoy! These are best served fresh, but are still great stored in the fridge for 3-5 days.

Looking for more easy side recipes? Check out these Crispy Dijon Thyme Smashed Potatoes and Turmeric Cauliflower.

If you give these Buffalo Roasted Potatoes a try, tag me on your instagram story @beanaroundthebowl. I love to see! 🙂

Buffalo Roasted Potatoes

Recipe by Rachael Penny
Servings

3-5

servings
Prep time

10

minutes
Cooking time

40

minutes

Ingredients

  • 5 Cups Russet or Yukon Gold Potatoes, Washed and Large Dice

  • 1 Tbsp Olive Oil

  • 1/2 Tsp Salt

  • 1/4 Tsp Pepper

  • Juice of 1/2 Lemon

  • 2 Tbsp Buffalo Sauce

  • 1 Tbsp Maple Syrup

  • 4-5 Basil Leaves, Thinly Sliced

Directions

  • Preheat your oven to 425 degrees
  • Wash and chop potatoes, add to a lined baking tray and toss with oil, salt, and pepper
  • Bake for 35-40 minutes
  • While baking, mix the lemon, buffalo sauce, maple syrup, and basil in a small bowl
  • When the potatoes are done, pour the sauce overtop and mix well to coat all potatoes
  • Serve and enjoy ~

Notes

  • Best served fresh but leftovers can be stored in the fridge for 4-5 days.

Rachael Penny

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