Rated 5.0 stars by 1 users
4 - 6 servings
Chef Tom Fraker
1 ½ pounds Melissa’s Dutch Yellow® Potatoes, halved
2 tablespoons extra virgin olive oil
To taste kosher salt and freshly ground pepper
To taste buffalo chicken wing sauce
¼ cup buttermilk ranch dressing
¾ cup shredded cheddar cheese
¾ cup shredded mozzarella cheese
¼ cup crumbled feta cheese
Preheat the oven to 425ºF.
In a mixing bowl, toss together the potatoes, olive oil, salt and pepper.
Place them in a single layer on a baking sheet and put them in the oven. Roast them for 10-15 minutes or until fork tender, rotating them half way through the cooking process.
Place the potatoes on an oven safe dish and drizzle them with the Buffalo sauce and ranch dressing. Sprinkle on the cheeses and place in the oven to melt the cheese. Serve immediately.
Sprinkle on the cheeses and place in the oven to melt the cheese. Serve immediately.