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.

3.  after 30 minutes, remove from oven & top with blue cheese crumbles, to taste.  put back in the oven & bake for an additional 5 minutes or so, until the cheese gets bubbly.  serve immediately.