Cheesy Buffalo Potato Slices with Cilantro Cotija Cream
Are you ready for the big football game? To be honest with you, I’m never ready. I tend to jump on the bandwagon just to watch t he commercials. Yes, I am that person.
But just because I pay more attention to the commercials doesn’t mean I can’t contribute a full-on football dish that everyone, no matter who you’re rooting for, will love.
This year, make way for cheesy buffalo potato slices with cilantro Cotija Cream. So creamy, spicy, tangy and delicious, this appetizer will disappear by the time first quarter is over. Remember to make plenty. These are very popular and pretty much the perfect party food.
The potato slices can be sliced as thin as you’d like. You can also use frozen potatoes, fries or waffle fries to save on time. The sauces are just as delicious either way you prepare it.
Have fun this weekend, go all out and celebrate game time with your guests. Make these simple potato slices and enjoy!! I certainly will.
Cheesy Buffalo Potato Slices with Cilantro Cotija Cream
Ingredients
6 Russet potatoes, rinsed, scrubbed and sliced to 1/8 – 1/4 of an inch
2 tablespoons olive oil
3 teaspoons garlic salt
3/4 cup unsalted butter, melted
3/4 cup buffalo sauce
1 cup sharp cheddar cheese, shredded
1 cup Chihuahua cheese or Quesadilla cheese, shredded
1 cup Mexican cream or creme fraiche
1/2 cup canola oil
1/4 cup raw pumpkin seeds
2 tablespoons water
2 tablespoons red wine vinegar
1/4 cup Cotija Cheese (can also use bleu cheese)
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 bunch fresh cilantro, roughly chopped, reserve 1/3 cup for garnish
Instructions
Preheat oven to 400° F
Line two large baking trays with parchment paper.
Combine potato slices olive oil and garlic salt in a large bowl. Toss to coat evenly. Place potato slices in a single layer on baking sheets. Place on oven’s middle rack. Bake for 25 minutes, rotating trays at the 15 minute mark.
While potato slices bake, whisk together butter and buffalo sauce. Set aside.
Combine cream, canola oil, pumpkin seeds, water, red wine vinegar, Cotija cheese, garlic, salt, pepper and cilantro in a blender container. Blend until smooth. Pour in a serving container.
Remove potato slices from heat. Sprinkle with buffalo sauce and cheeses and return to oven for 5 minutes or until cheese melts.
Serve potato slices with Cilantro Cotija Cream, extra buffalo sauce and a sprinkle of chopped cilantro.
