Buffalo shoestring potatoes are the perfect appetizer for your next get together or football watching party! Spiralized, thin-cut potatoes crisp up quickly in the fridge and are tossed with a buttery buffalo sauce.
Happy Monday! I hope you had a wonderful weekend– we spent Saturday cleaning up the apartment then watching Texas Tech football. The temperatures were in the 70’s, so I felt like baking some BBQ wings. What goes good with wings? Fries!
Nick is a huge fan of buffalo sauce, so I decided to make thin sliced potato fries covered in buffalo sauce to go with our wings. He loved them! They’re so easy to make — I made you a video so you can learn how it’s done step by step:
I use the Spiralizer from Inspiralized. It’s my favorite– I’ve tried the Paderno and hand held spiralizers and they are just not as good. The Spiralizer has great suction that keeps it secure to the counter.
When you cut the potatoes really thin, they crisp up nicely in the oven.
It’s been quite some time since I spiralized anything. Now that the spiralizer is out on the counter, maybe I’ll spiralize something else this week! Any suggestions? If you have a spiralizer, what do you like to make the most often?
The next time you have friends or family over to watch the game, try this recipe out for appetizers!
Here’s the recipe for Buffalo Shoestring Potatoes:
Buffalo Shoestring Potatoes
- 2 russet potatoes, washed and scrubbed
- 1 Tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp salt
- 1 tsp paprika
- 2 Tbsp melted butter
- 2 Tbsp buffalo sauce
Preheat your oven to 450 degrees F. Line a baking sheet with parchment paper.
Spiralize the potatoes, leaving the peel on. Toss with olive oil, garlic powder, salt and paprika. Spread evenly on the baking sheet.
Bake for 20-25 minutes, turning halfway through. Remove the parchment paper in the last five minutes to make them extra crispy.
Whisk together the butter and buffalo sauce in a small bowl. When the potatoes are done, toss with the sauce. Serve immediately.
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