Buffalo Potato Wedges with Warm Blue Cheese Dip

(Courtesy of Rachel Ray)

Ingredients:
3 Tbsp. hot pepper sauce, preferably Frank's RedHot
3 Tbsp. butter, melted
1 Tbsp. seasoned salt
2 1/2 lb. baking potatoes
Cooking spray
1 c. blue cheese crumbles
1/2 c. sour cream
1/4 c. mayonnaise
1/2 tsp. pepper
8 celery ribs, cut into 3 inch sticks

Directions:
Preheat the oven to 450 degrees.  In a large bowl, combine 1 Tbsp. each hot sauce and butter with the seasoned salt.  Cut each potato into 8 wedges, add to the bowl and toss.

Spray a baking sheet with cooking spray.  Arrange the potatoes on top and roast, turning once, until golden, 35-40 minutes.  Remove from the oven and toss with the remaining 2 Tbsp. each hot sauce and butter.

In a small saucepan, stir together the blue cheese, sour cream, mayonnaise and pepper and heat until warmed through, about 3 minutes.  Serve with the potatoes and celery sticks.

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