Crunchy Buffalo Potato Chunks for Two
For a delightful snack, whip up these crispy buffalo potato chunks! This recipe serves two people and is sure to satisfy your taste buds.
Ingredients:
- 2 cups (150g) Cornflakes
- ½ teaspoon Buffalo seasoning
- ¼ cup Buffalo sauce (60ml)
- 1 pinch garlic powder
- 4 tablespoons Tapioca flour
- 4 tablespoons Unsweetened almond milk
- 2 medium Yellow potatoes
Nutritional Breakdown:
- Calories: 969
- Fat: 32g
- Carbohydrates: 159g
- Fiber: 12g
- Sugar: 5g
- Protein: 17g
Instructions:
- Preheat your oven to 450 degrees Fahrenheit (232°C).
- In a food processor, crush the Cornflakes until they are finely ground.
- In a mixing bowl, combine the crushed Cornflakes with Buffalo seasoning, garlic powder, and a pinch of salt. Mix well. Set aside.
- Slice the potatoes into small pieces.
- In a shallow bowl, combine Tapioca flour and almond milk to create a batter.
- Coat each potato chunk in the batter, then roll it in the Cornflake mixture, ensuring it is evenly coated.
- Arrange the coated potato chunks on a baking sheet lined with parchment paper, leaving some space between them for baking.
- Bake for 30 minutes, or until the potato chunks are golden brown and crispy. During baking, flip the chunks after 15 minutes to ensure even cooking.
- Once cooked, let them cool for a few minutes before drizzling Buffalo sauce on top for an extra kick.
- Serve immediately and enjoy!
Looking for more delicious recipe-inspired ideas? Check out the following below:
For a more extensive version of the crispy buffalo potato recipe, check out . This recipe uses baby Yukon gold potatoes and calls for blue cheese, green onions, and fresh cilantro as toppings. If you'd like to add Buffalo seasoning to this version, mix some paprika, garlic powder, onion powder, and cayenne pepper into the potato mixture before baking. However, the original recipe primarily relies on buffalo wing sauce for its flavors.
