INGREDIENTS
3 lb
unpeeled russet potatoes, cut into wedges
3 tbsp
vegetable, grapeseed or canola oil
1 tsp
salt
1 tsp
pepper
1/2 tsp
garlic powder
1 cup
buffalo wing sauce (I like Franks Wing Sauce)
2 tbsp
butter
4 oz
freshly grated sharp cheddar cheese
4 oz
crumbled bleu cheese
4
green onions, sliced