Grilled Buffalo Spuds

(recipe, Andrew Schloss & David Joachim)


The flavor of Buffalo-style chicken wings is even better on potatoes. These are grilled simply, then tossed with hot sauce and butter. They can be scattered with blue cheese, if you like. We suggest you serve them with burgers (anything but buffalo; yes, you can get too much of a good thing).


  1. 1½ lb. russet potatoes, cut into wedges
  2. 1 Tbsp. canola oil
  3. Oil for coating grill screen or skillet
  4. 2 Tbsp. butter, melted
  5. 3 Tbsp. mild hot sauce
  6. 2 oz. blue cheese, crumbled (optional)


  1. Heat the grill as directed (see Note).
  2. Toss the potatoes with the oil until coated.
  3. Put the grill screen on the grill and coat with oil. Cover and heat for a minute. Add the potatoes and spread them out, leaving space between each piece; cover and cook for about 18 minutes, turning halfway through. If your grill has a temperature gauge, it should stay around 375 degrees.
  4. Mix the butter and hot sauce in a serving bowl. Toss the potatoes in the buffalo sauce and scatter the blue cheese over top while still warm, if desired.


You’ll need a grill screen and a long-handled spatula for this grill recipe. If you have a gas grill, use direct heat set to medium (350 degrees) and be sure the grate is clean and oiled. If you’re using a charcoal grill, use direct heat (the coals should have a medium-ashy appearance) and a 12-inch-by-12-inch bed of coals (about 3 dozen coals); the grate should be clean, oiled, and on the lowest setting. Finally, if you’re grilling over wood, follow the same rules as for charcoal, but make sure the wood is about 3 inches deep and the grate is set about 4 inches above the fire.