Ingredients

• 3 to 4 large Russet or other potatoes (Japanese sweet potatoes or regular sweet potatoes would probably be delicious)
• 1 cup buffalo or other hot sauce
• 2 tablespoons vegan butter, melted (sub avocado oil if desired)
• 1/4 teaspoon garlic powder (optional)
• For One
• 1 small to medium potato cut into 6 wedges
• 1 tablespoon buffalo or other hot sauce
• 1 teaspoon vegan butter (Melted)
• pinch garlic powder

Directions

• 1. Preheat oven to 425 F. Prepare a baking sheet with parchment paper or a silicone baking mat.
• 2. Cut potatoes into wedges by cutting in half lengthwise, then quarter or third-ing each potato half, giving you 4-6 wedges per potato, depending on size preference. Set aside.
• 3. In a large bowl, combine melted vegan butter, garlic powder, and buffalo sauce.
• 4. Toss potato wedges in sauce until all wedges are evenly coated. There should be about 1/4 cup of the sauce left. Set it aside.
• 5. Transfer wedges onto prepared baking sheet, spacing evenly so wedges do not overlap.
• 6. Place wedges in the oven for 45-50 minutes until crispy, flipping wedges with a tongs or fork halfway through.
• 7. Remove potato wedges from the oven. Use remaining sauce to drizzle on potatoes for extra juiciness, if desired. Serve with vegan ranch or other dip of choice. I enjoyed them as is!

Photos