Buffalo Roasted Mini Gold Potatoes

Ingredients 

• 1.5 lbs mini gold potatoes, washed and halved and scored

• 2 tablespoons olive oil

•  Salt and pepper to taste

• 1/4 cup buffalo sauce (store-bought or homemade)

• 1/2 cup shredded cheddar cheese

• 1/4 cup grated Parmesan cheese

• 2 tablespoons chopped fresh chives (optional, for garnish)

• Ranch or blue cheese dressing for dipping (optional)

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Directions

1.  Preheat your oven to 425°F 

2. In a large bowl, toss the halved mini gold potatoes with olive oil, salt, and pepper until evenly coated.

3. Spread the seasoned potatoes in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, or until the potatoes are golden brown and crispy on the outside, and tender on the inside.

4. Remove the potatoes from the oven and transfer them to a large mixing bowl. Drizzle the buffalo sauce over the roasted potatoes and toss until they are evenly coated.

5. In a separate bowl, mix together the shredded cheddar and grated Parmesan cheese.

6. Sprinkle the cheese mixture evenly over the buffalo-coated potatoes, ensuring they are fully covered with cheese.

7. Return the baking sheet to the oven and switch the setting to broil. Broil the potatoes for 2-3 minutes, or until the cheese is melted and bubbly, and the edges of the potatoes are crispy.

8. Remove the potatoes from the oven and transfer them to a serving dish. Sprinkle with chopped fresh chives for a pop of color and freshness.

9. Serve the cheddar and Parmesan-crusted buffalo roasted mini gold potatoes with ranch or blue cheese dressing on the side for dipping.

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