Potato Wedges with Buffalo Blue Cheese Dip Are the Ultimate Game Day Spuds

With the arrival of football season and cooler weather, each year I fall back in love with the humble potato.

Vertical image of a white bowl with a creamy condiment and potato wedges with text in the center and bottom.

I don’t usually eat a lot of potatoes in the summer, with the exception of potato salad, because they are pretty heavy and the way I enjoy eating them the most is always hot, hot, hot.

Not that this ever stops me from ordering fries with my burger, but the passion for potatoes gets stronger this time of year. Whether it’s mashed or fried, roasted or grilled, I just want them from now until I am too full to bear it.

Normally I am a skinny fry kind of girl, but when it comes to really relishing the potato flavor, I reach for thick and hearty potato wedges.

Some people call these starchy wedges steak fries, don’t they? Maybe that was just something from Kansas City, but whenever the menu listed steak fries when I was there, golden wedges would be exactly what you got.

Vertical image of a plate of potato wedges surrounded a bowl of a white creamy dip.

The crispy and slightly crunchy texture on the outside with the soft and supple interior is what makes these little guys so gosh darn delicious.

However, this recipe doesn’t simply roast the slices of the root vegetable. Instead, we par-cook them quickly in the microwave, and finish them on the grill.

The reason for this is to make sure the potato wedges come out with the perfect texture on the inside, and on the outside. The microwave is ideal for par-cooking because it’s quick and easy, without making much of a mess.

The microwave helps them cook a bit on the inside so you don’t end up grilling them for too long. If you skip the par-cook step, you end up overcooking the outside of the wedges on the grill trying to get the inside cooked to the right texture.

Vertical image of a bowl of white dip with green garnish and a plate of potato wedges.

No one likes burnt spuds, so par-cook them to make life easier. You’ll get the crispness that you’re looking for on the outside on the grill, and that rich and fluffy texture on the inside.

To make these spuds stand out even more in the game day food spread, serve them up with a rich homemade buffalo blue cheese dip. This dip is super easy to make, with the ingredients requiring little more than a simple stir all together in one bowl.

The result is a tangy and slightly spicy dip that pairs so nicely with the slices of potato.

The best part is, this recipe goes with just about anything else that you can think to serve on game day. They go well alongside burgers and brats, they make for a killer afternoon snack, and they even make for a fun addition alongside a bowl of quick and easy chili.

Vertical image of a bowl of creamy dip and spud wedges.

All I can say is that you’ll definitely want to serve them all day, every day, throughout the game season and well beyond.

Just don’t forget to pocket the cooking method for the potatoes, because that’ll come in handy when you need a quick and easy way to cook them for a busy weeknight dinner.

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Horizontal image of a bowl of a creamy condiment on a plate with grilled spuds.

Potato Wedges with Buffalo Blue Cheese Dip

  • Author: Meghan Yager
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


When it comes to spuds, you need something that’ll stand out in a crowd, like our potato wedges with buffalo blue cheese dip.



For the Potatoes:

  • 23 large baking potatoes, scrubbed well (about 2 lbs total)
  • 1 tsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • Pinch of onion powder

For the Dip:

  • 1/2 cup chunky blue cheese salad dressing
  • 2 oz cream cheese, room temperature
  • 1/4 cup sour cream
  • 2 tsp hot sauce (I use Frank’s)
  • 1/2 tsp freshly ground black pepper
  • 1/4 cup sliced green onion, green parts only
  • 1 Tbsp blue cheese crumbles


For the Potatoes:

  1. Pierce each potato with a fork, about 15 times all over. Microwave on high for about 5 minutes, more or less depending on size. Remove from microwave and let cool for 5 minutes.
  2. Cut into wedges, about 8 to 10 per potato.
  3. Place in a bowl and add the olive oil, salt, pepper, garlic powder, cayenne pepper, and onion powder. Mix well.
  4. Place wedges on a hot grill for approximately 4-5 minutes per side, until crisp and cooked through.

For the Dip:

  1. Combine all ingredients in a medium-sized bowl and stir well to incorporate all of the seasonings thoroughly.
  2. Serve potato wedges with buffalo blue cheese dip.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Method: Microwave/Grilling
  • Cuisine: Vegetarian

Keywords: blue cheese, buffalo dip, potatoes, game day recipes, grilling, vegetarian

Cooking by the Numbers…

Step 1 – Scrub, Slice, and Measure Remaining Ingredients

Horizontal image of potatoes and assorted ingredients in small bowls on a cutting board.

Scrub each potato well, and remove any bruised portions or eyes.

Slice the green parts of your scallion stalks until you have a 1/4 cup total.

Preheat your grill. Read our articles on Grilling Techniques and Safety Tips here, to boost your knowledge in this department.

Step 2 – Par-Cook

Horizontal image of uncooked sliced potatoes in a metal bowl.Using a fork, prick each potato all over about 15 times. Microwave on a microwave-safe plate for 5 minutes. You might need a bit more or less time if the they are more or less than 9-10 ounces each.

It’s best to get potatoes that are similar in size so that they take the same amount of time to par-cook. If they are different sizes, you may end up with wedges that are over or under done.

They should sound like they are hissing, and the moisture from washing them will be completely evaporated when you remove them from the microwave. There might be a little liquid coming out of the holes that you pricked in the skin, and that’s okay. Set them aside to cool for about 5 minutes.

Once they are cool enough to handle, cut them into equally-sized wedges. You should get about 8-10 wedges per potato.

Step 3 – Grill

Horizontal image of potato wedges on a grill.

Add the potato wedges to a bowl with 1 teaspoon olive oil, salt, pepper, garlic powder, cayenne pepper, and onion powder. Toss to coat them well.

Place wedges on the hot grill for about 4-5 minutes per side. They should be crisp, golden, and cooked through.

Step 4 – Make Dip

Horizontal image of ingredients for blue cheese dip in a glass bowl.

Add the ingredients for the buffalo dip to a medium-sized bowl. Stir together until well combined, making sure to mash any large pieces of cream cheese with the back of the spoon as you go.

The sauce can be made ahead of time and refrigerated for a few hours, or overnight. Allow it to soften on the counter for about 30 minutes and give it an extra stir before serving.

Horizontal image of a glass bowl filled with a white creamy mixture on a wooden table.

Serve the potato wedges warm, with buffalo blue cheese dip.

These Spuds Are Ready to Party

Potato wedges are ideal for sharing! If you really want to get the party started for a large gathering, consider making a triple or quadruple batch.

Horizontal image of a bowl of a creamy condiment on a plate with grilled spuds.

Everyone loves potatoes, so it’s not hard to imagine that these little guys go crazy quick, once you set them out. If you need more ideas for something fun to serve your guests, you can make more dips and sauces to set out alongside the buffalo blue version. Give these a try:

And for even more scrumptious potato recipe suggestions, some of these should tickle your tummy:

Are you a potato lover, or do you just think starchy spuds are “okay”? Tell us in the comments below. And come back to rate the recipe as soon as you’ve devoured it – trust me, you will devour these.

Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on August 18, 2010. Last updated: May 3, 2021 at 18:13 pm. With additional writing and editing by Allison Sidhu.

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

About Meghan Yager

Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.

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