Buffalo Potato Wedges
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
Crunchy, oven-baked potato wedges tossed in a fiery, tangy buffalo sauce. A simple, crowd-pleasing vegan snack or side dish that brings all the heat.
The snack that makes weeknights feel like game night. Oven-crisped potato wedges come out tender inside and crunchy outside, drenched in a tangy, spicy buffalo sauce, messy in the most satisfying way and gone even faster.
🥄 Ingredients
- 🫗 4 large potatoes
- 🫗 3/4 cup hot sauce (your favorite brand)
- 🫗 2 tsp oil (olive, coconut, or avocado)
- 🫗 1/2 lime, juiced
- 🫗 Seasonings: Salt, pepper, and dried herbs (e.g., parsley or oregano) to taste
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
**Preheat & Cut:** Preheat your oven to 200°C. Scrub the potatoes and cut them into uniform wedges.
**Season:** In a large bowl, toss the potato wedges with the oil, salt, pepper, and herbs until well coated.
**Bake:** Arrange the wedges in a single layer on a parchment-lined baking sheet. Bake for 25–30 minutes, turning halfway through, until golden brown and crispy.
**Glaze:** While the potatoes are still hot, toss them in a bowl with the hot sauce and fresh lime juice. Ensure every wedge is generously coated.
**Serve:** Serve immediately, perhaps with a side of vegan ranch or celery sticks to cool down the heat!
🎥 Video Tutorial
Buffalo Potato Wedges
Video credit: embedded from YouTube. All rights belong to the original creator, who allows sharing on other websites.
⚠️ Common Mistakes
- ✕
Overcrowding: If your baking sheet is too full, the potatoes will steam rather than crisp up. Use two sheets if necessary!
- ✕
Not Salting Enough: Potatoes need a generous amount of salt to bring out their flavor, especially when paired with a spicy sauce.
🔄 Variations
Garlicky Buffalo: Mix 1/2 tsp of garlic powder into the oil/seasoning mix before baking for a savory garlic-buffalo punch.
Cheesy Finish: Sprinkle with nutritional yeast or vegan parmesan right before serving for a nutty, "cheesy" finish.
🧊 Storage
- 📦
These are best eaten immediately. If you have leftovers, they will lose their crunch in the fridge; reheat in an air fryer or toaster oven to try and salvage the texture.
💡 Chef Tips
Pre-boiling: For even crispier wedges, boil the potato wedges for 5 minutes before baking. Drain and let them dry for a moment before seasoning and popping them in the oven. This creates a rough surface that gets extra crunchy.
Double Bake: After tossing them in the buffalo sauce, you can put them back in the oven for 5 more minutes to "set" the sauce onto the potato.
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About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →