Baked Buffalo Fries w/ Ranch & Blue Cheese Dipping Sauces
Recipe type: Side Dish
Cuisine: American
Cook time: 
Total time: 
Serves: 3 - 4 servings
Russet potatoes cut into french fry sticks and tossed in homemade buffalo wing sauce and baked to a crispity-crunchity golden brown with a spicy red hue.
  • 1 + ½ to 2 pounds Russet potatoes (3 - 4), cut into stick fries*
Hot Sauce:
  • ½ cup hot sauce (like Cholula Original )
  • 4 tablespoons butter
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon black pepper
Ranch and Blue Cheese Dipping Sauce:
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • ⅓ cup buttermilk
  • ½ teaspoon white wine vinegar
  • 1 small clove garlic, minced
  • 1 tablespoon chopped chives
  • 1 tablespoon chopped fresh parsley
  • ½ cup crumbled blue cheese, optional
  • coarse salt and pepper to taste
  • olive oil, for greasing the pan
  1. Fill a large mixing bowl with cold water. Wash, peel(or not if you prefer them with the peel on) and cut the potatoes into fries* - put them in the water and soak at least 20 minutes or a few hours on the counter - don't refrigerate.
Make the hot sauce:
  1. Add all the ingredients to a small saucepan set over low heat. Stir until the butter melts then turn heat up to medium-low and cook 5 minutes, stirring often. Remove from heat.
Make the ranch dressing:
  1. Pulse everything together in a food processor or whisk together until well combined in a small mixing bowl. (Stop here for ranch dip or mix in the blue cheese now to make blue cheese dip). Season to taste with salt and pepper. Refrigerate.
  2. Drain the potatoes and place them on a clean kitchen towel. Blot off the excess water. Add them to a large mixing bowl with about half (about ⅓ cup) of the hot sauce. Toss until the potatoes are completely coated and let sit 20 minutes.
  3. Preheat the oven to 425 degrees F. Lightly grease a large, rimmed baking/cookie sheet(not the heavy duty aluminum type) from edge to edge.
  4. Toss the fries again and then use tongs to place them on the baking sheet so they don't touch each other. If they're crowded bake them in 2 batches. Discard the excess hot sauce left on the bottom of the bowl. Sprinkle the fries with salt. Bake 20 minutes.
  5. After about 20 minutes remove the pan from the oven and turn the fries over. Bake 10 - 15 more minutes until fries are crispy with golden brown spots and cooked in the center. (Take one out, cool and taste test!) For super spicy fries you can drizzle them with some of the leftover sauce, toss them right in it (they may get a little soggy this way) or dunk them in it.
  6. Serve with ranch/blue cheese dipping sauce(s) and extra hot sauce, if desired.
*Here's a short video showing how I cut my french fries

©Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved
Recipe by Cinnamon-Spice & Everything Nice at