3 pounds unpeeled russet potatoes, cut into wedges
3 tablespoons vegetable, grapeseed or canola oil
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon garlic powder
1 cup buffalo wing sauce
2 tablespoons butter
4 ounces freshly grated sharp cheddar cheese
4 ounces crumbled gorgonzola or your favorite blue
4 green onions, sliced
4 chives, chopped
1/4 cup freshly torn cilantro
Preheat oven to 450 degrees F.
Place cut potatoes in a large stock pot and cover with cold water. Bring to a boil and once bubbling, only boil for 5 minutes. You gotta keep an eye on it! After 5 minutes, drain potatoes. Place in a large bowl and drizzle with oil, salt, pepper and garlic powder. Gently toss with your hands or two spatulas to evenly coat. Spread on a baking sheet in one layer. Roast for 25-30 minutes, then flip and roast for 25-30 minutes more. You want the potatoes to be deeply golden and crunchy on the outsides!
While potatoes are cooking, heat buffalo wing sauce and butter in a small saucepan over low heat until combined.
Remove potatoes from the oven and switch on your broiler to the highest setting. I left my oven rack in the center of the oven. Drizzle a bit of wing sauce over the potatoes and sprinkle both cheeses evenly overtop. Place under the broiler for 2-3 minutes, until cheese is bubbly and golden. Remove immediately and sprinkle with scallions, chives and chopped cilantro.