RED HOT POTATOES
Story goes,I made this fantastic hot wing sauce a few weeks ago and canned it.It was game night and I was making the guys hot wings with the sauce I made.Well I stopped eating meat about month ago,but I was going to have some of my sauce!So I looked around the net to see what veggies I could put wing sauce on. I seen a few...
Provided by Sabrina Nichols
Categories Other Appetizers
Time 55m
Number Of Ingredients 8
Steps:
- 1. Red potatoes- leave skins on and wash, set in a bowl of water for 15-20 mins before cutting them. Then let them drain and damp them dry, set aside as you prepare the rest.
- 2. Pre heat oven 450, grease a flat baking sheet with the 1-2 T of olive oil. Let your baking sheet warm up in the oven as you are preparing your potatoes.
- 3. Red potatoes- cut in half length wise and then cut each half into 4 wedges. So you will end up with 8 wedges total of each potatoes. Place in a bowl and lightly throw some salt and pepper on them.
- 4. 3-4 T olive oil, parsley, garlic, rosemary- mix well in a med bowl, grab a hand full of potatoes toss in oil mix to coat. Make sure they are coated well. Take your heated baking sheet out and place on the stove (please use a oven glove) and place the coated potatoes single layered on sheet. Note: Your baking sheet should sizzle when you place the potatoes on.
- 5. Bake at 450 meddle rack for 20 min. Potatoes should be a nice golden crispy brown. Flip each one with tongs and place back in oven for 15-20 mins. Place about 1/4 C at a time of hot wing sauce in a big bowl. As soon as your potatoes come out, grab a few with tongs and toss the potatoes in the bowl like hot wings. You don't need much sauce to cover them. Place on a plate and serve. Note: I put a few back in the oven for 10 mins (turning the oven off) with the wing sauce on the potatoes to see how they would come out. They are softer but still really good. If you want them to be still crispy just serve it immediately after you toss in wing sauce.
- 6. https://www.justapinch.com/recipes/main-course/chicken/wing-sauce.html?p=4
BUFFALO CHICKEN AND ROASTED POTATO CASSEROLE
This recipe was passed to me by a friend whose husband loved Buffalo wings and baked potatoes. I made it for the first time for my crew of boys and it was a big hit. Being a single working mom and short on time, I made some shortcuts to the recipe and to my surprise, it tasted even better.
Provided by mammak
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 500 degrees F (260 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Heat hot pepper sauce, olive oil, garlic powder, black pepper, paprika, and salt in a large skillet over low heat, stirring until thoroughly combined. Turn off heat. Toss potatoes in batches with the hot pepper sauce mixture to coat and use a slotted spoon to transfer potatoes to the prepared baking dish. Leave remaining sauce in skillet. Mix chicken into remaining sauce and allow to marinate while potatoes roast.
- Bake potatoes until tender inside and crisp and brown outside, 45 to 50 minutes, stirring every 10 to 15 minutes.
- Reduce oven heat to 400 degrees F (205 degrees C).
- Spread chicken cubes over roasted potatoes. Sprinkle Mexican cheese blend, cooked bacon, and green onions over chicken. Return to oven and bake until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.
- Bake in oven until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.
Nutrition Facts : Calories 500.7 calories, Carbohydrate 33.8 g, Cholesterol 92.5 mg, Fat 25.5 g, Fiber 4.6 g, Protein 34.4 g, SaturatedFat 10.1 g, Sodium 1244.8 mg, Sugar 2.1 g
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