Drizzle bottled buffalo wing sauce and these 2 ingredients over sliced potato wedges into a roasting pan for a bold flavor experience your family will constantly request

These oven baked 4-ingredient buffalo potato wedges are the kind of weeknight side dish that feels like bar food but comes together with pantry staples. Growing up in the Midwest, buffalo wings were a game-day classic, and this recipe borrows that same bold, tangy heat and drizzles it right over rustic potato wedges. With just bottled buffalo wing sauce, a splash of neutral oil, and a bit of garlic powder, you get a tray of crispy-edged, saucy potatoes that your family will start requesting on repeat.

Serve these buffalo potato wedges hot, straight from the roasting pan, with a side of cool ranch or blue cheese dressing for dipping. They pair nicely with grilled or baked chicken, burgers, or a simple green salad if you want to keep things lighter. For a more casual spread, set them out alongside celery sticks, carrot sticks, and extra buffalo wing sauce so everyone can customize the level of heat.

Servings: 4

2 pounds russet potatoes, scrubbed and cut into thick wedges

Preheat your oven to 425°F (220°C). Place a large roasting pan or rimmed sheet pan on the middle rack while the oven heats so the pan gets hot.

Scrub the potatoes well and pat them dry. Cut each potato lengthwise into thick wedges, aiming for 8–10 wedges per potato so they roast evenly.

Carefully remove the hot roasting pan from the oven and lightly oil it if it is not nonstick. Spread the potato wedges in a single layer in the pan, with a little space between them so they can crisp.

In a small bowl or measuring cup, whisk together the bottled buffalo wing sauce, neutral oil, and garlic powder until the mixture is smooth and combined.

Drizzle the buffalo wing sauce mixture evenly over the sliced potato wedges in the roasting pan, making sure most wedges get coated. Use clean hands or tongs to gently toss and turn the wedges so they are well covered, then spread them back into a single layer.

Sprinkle the wedges lightly with kosher salt if desired. Place the pan back into the oven and roast for 20 minutes.

After 20 minutes, use a spatula or tongs to flip the wedges so they brown on both sides. Return the pan to the oven and roast for another 15–20 minutes, or until the potatoes are tender inside and crisped and deeply golden on the edges.

Taste a wedge and, if you’d like more heat or sauciness, drizzle a little extra buffalo wing sauce over the hot potatoes in the pan and toss gently to coat before serving.

Serve immediately while hot, with your favorite dipping sauce on the side.

For a slightly milder version, choose a medium or mild bottled buffalo wing sauce and add a teaspoon of honey to the sauce mixture before drizzling; it softens the heat and adds a glossy finish. If you prefer extra-crispy wedges, soak the cut potato wedges in cold water for 20–30 minutes to remove some surface starch, then drain and dry them thoroughly before adding them to the hot roasting pan. You can swap garlic powder for onion powder or use a mix of both for a more rounded flavor. For a smoky twist, add 1/2 teaspoon smoked paprika to the buffalo sauce mixture before drizzling. These wedges also work well with sweet potatoes; just keep an eye on them near the end of roasting, as sweet potatoes brown a bit faster. Food safety tips: Wash and scrub potatoes well to remove dirt, and trim away any green spots or large sprouts before cooking, as those areas can be bitter. Use oven mitts when handling the preheated roasting pan and be cautious when drizzling the sauce over hot metal. Refrigerate leftovers within 2 hours in a shallow container and reheat thoroughly in a hot oven until steaming before eating.