Back when I was a kid (am I allowed to say that yet?), Buffalo Wild Wings was one of my absolute favorite restaurants. The Midwest raised me to L O V E a basket of spicy boneless wings and some crispy potato wedges. As always, though, it was more than just food - surrounded by family and friends, watching whatever sports game on the TV, and trying my best at the trivia games (does BWW still do that?), I couldn't be happier.
I don't really know what sparked those memories in my mind recently because chicken wings make want to, well, for lack of better words, hurl every time I think about them or, heaven forbid, have to touch them (I work in a cafe kitchen - what do you expect...). And the last time I sat down for a meal at BWW was during my junior year of high school on a trip to some lake with my boyfriend at the time and his family. So, why am I recreating one of my childhood favorites from a place I wouldn't even think of eating at now?
When I reminisce about my sausage-loving, cheese-addicted, all-around-unhealthy eating habits from childhood, I just can't help but ask myself, "why, Haley? WHHHHHYYYYYY?" And here I am, still questioning myself here and there when I cook and create recipes. BUUUUT, now matter how hard to answer the question maybe, I almost never regret the food that brought it to life.
Still uneasy at the thought of buffalo chicken wings and slightly intimidated by the idea of a vegan version, I chose the easier dish from nostalgic childhood favorite - the potato wedges. No fryer needed, either. Soooooo, without any further adieu or detail on my gross taste buds as a kid, I give you...
Makes 2 servings
2 medium red potatoes, sliced into wedges
3 tbsp. oil (I used almond oil)
2 cloves garlic, minced
Salt and pepper, to taste
Your favorite dipping sauce
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- In a small dish, whisk the oil, garlic, and salt and pepper until combined. Toss in a large bowl with potato wedges to coat evenly.
- Spread the wedges on baking sheet and bake for 20 minutes, then flip and bake for an additional 12-15 minutes, or until the edges become brown and crisp.
- Remove from oven and serve immediately with your favorite dipping sauce.