Crispy Buffalo Potatoes

• 3 baking potatoes, scrubbed and cut into 1/2-inch wedges
• 2 tablespoons extra-virgin olive oil

Kosher salt

Pepper

• 3 tablespoons unsalted butter, melted
• 2 tablespoons hot sauce

Blue cheese dressing, for serving

1. Preheat the oven to 450°. On a baking sheet, toss the potatoes with the olive oil and season with salt and pepper. Roast for 20 minutes. Flip the potatoes and roast for 15 to 20 minutes longer, until golden and crisp.
2. Ludo Lefebvre’s Ultimate Ratatouille
3. Meanwhile, in a large bowl, combine the butter and hot sauce and season with salt and pepper. Add the potatoes and toss to coat. Serve with blue cheese dressing.