Instructions

• Preheat the oven to 450°F (230°C).
• Cut 3 pounds unpeeled russet potatoes into wedges. Place the wedges in a large stock pot and cover with cold water. Bring to a boil, and once boiling, boil for 5 minutes. Drain the potatoes and pat them dry with a clean kitchen towel or paper towels.
• Put the drained, dried potato wedges in a large bowl. Add 3 tablespoons vegetable, grapeseed, or canola oil, 1 teaspoon salt, 1 teaspoon pepper, and 1/2 teaspoon garlic powder. Gently toss with your hands or two spatulas until evenly coated.
• Spread the potato wedges in a single layer on a rimmed baking sheet. Roast in the preheated oven for 25–30 minutes. Use a spatula to flip the wedges, then roast another 25–30 minutes, until the potatoes are deeply golden and crunchy on the outside.
• While the potatoes roast, combine 1 cup buffalo wing sauce and 2 tablespoons butter in a small saucepan over low heat. Stir until the butter melts and the sauce is combined; keep the sauce warm on very low heat.
• When the potatoes are roasted, remove the baking sheet from the oven. Turn the oven to broil on the highest setting and position the oven rack in the center.
• Pour the warmed buffalo-butter sauce over the roasted potatoes and gently toss on the baking sheet or in a bowl to coat the wedges evenly.
• Evenly sprinkle 4 ounces freshly grated sharp cheddar cheese and 4 ounces crumbled gorgonzola (or your favorite blue) over the coated potatoes. Place the potatoes under the broiler for 2–3 minutes, watching closely, until the cheese is bubbly and golden.
• Remove the potatoes from the oven and immediately sprinkle with 4 sliced green onions, 4 chopped chives, and 1/4 cup freshly torn cilantro. Serve hot.