this past weekend was busy, busy, busy with food & beverage related activities. i’ll get to those shortly. i’m awaiting pictures from friends with far better cameras & photography skills than myself.
in the meantime, let us distract you with a tasty side dish for all of the spring & summer burgers to come.mild buffalo flavor with tangy blue cheese crumbles, although they would be delicious with just salt & pepper, or a sprinkling of onion powder, or even salt & a drizzle of malt vinegar while they’re hot.
1 large russet potato per person
extra virgin olive oil
frank’s red hot
blue cheese, crumbled
1. preheat oven to 400°. line a baking sheet with aluminum foil and spray or brush with olive oil. slice potatoes very thin with a very sharp knife, food processor, or mandoline.
2. place potato slices on the baking sheet, in a single layer. brush or spray with olive oil & brush generously with buffalo sauce. bake for 30 minutes.