Smashed Buffalo Potatoes

Smashed Buffalo Potatoes are the perfect combination of crispy, creamy, and spicy. These potatoes are boiled until tender, smashed flat, and baked until golden and crunchy. A generous coating of buffalo sauce adds a zesty kick, making them a great appetizer, side dish, or even a game-day snack.

Why You’ll Love This Recipe

• Crispy on the outside and soft on the inside
• Packed with bold buffalo flavor
• Easy to prepare with simple ingredients
• Versatile as a side dish, snack, or party food
• Can be made ahead and reheated for convenience

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Baby potatoes or small Yukon gold potatoes
• Olive oil
• Salt and pepper
• Garlic powder
• Buffalo sauce
• Butter
• Fresh parsley or chives (optional, for garnish)
• Blue cheese or ranch dressing for dipping (optional)

Directions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Boil the potatoes in salted water until fork-tender, about 15-20 minutes.
3. Drain the potatoes and let them cool slightly.
4. Place the potatoes on the prepared baking sheet and gently smash each one with a fork or potato masher.
5. Drizzle olive oil over the smashed potatoes and season with salt, pepper, and garlic powder.
6. Bake for 25-30 minutes, flipping halfway through, until crispy and golden.
7. Melt butter and mix it with buffalo sauce, then brush the mixture over the hot potatoes.
8. Garnish with fresh herbs and serve with your choice of dipping sauce.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes

Variations

• Cheesy Buffalo Potatoes: Sprinkle shredded cheddar cheese on top before baking for extra flavor.
• Loaded Smashed Potatoes: Add crispy bacon bits and green onions for a loaded potato version.
• Mild Version: Use a milder hot sauce or mix buffalo sauce with extra butter to tone down the heat.

Storage and Reheating

• Storage: Store leftover smashed potatoes in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in the oven at 375°F (190°C) for 10-15 minutes until crispy, or in an air fryer for 5-7 minutes.

FAQs

What are the best potatoes to use for this recipe?

Baby potatoes, Yukon gold, or red potatoes work best due to their creamy texture and ability to hold their shape.

Can I use store-bought buffalo sauce?

Yes, store-bought buffalo sauce works perfectly, or you can make your own at home.

How do I keep the potatoes crispy?

Make sure the potatoes are well-drained and baked at a high temperature, and avoid overcrowding the baking sheet.

Can I make this recipe ahead of time?

Yes, boil and smash the potatoes in advance, then bake and coat with buffalo sauce just before serving.

Are these potatoes gluten-free?

Yes, as long as the buffalo sauce and other ingredients are gluten-free.

Can I use sweet potatoes instead?

Yes, but sweet potatoes will have a softer texture and a sweeter flavor profile.

What dipping sauces go well with smashed buffalo potatoes?

Ranch, blue cheese dressing, or even a garlic aioli are great options.

Can I cook these in an air fryer?

Yes, cook at 400°F (200°C) for about 15-20 minutes, flipping halfway through.

How spicy are these potatoes?

The spice level depends on the buffalo sauce used; you can adjust by adding more butter to mellow the heat.

Can I freeze smashed buffalo potatoes?

It’s not recommended, as freezing can affect the texture and crispiness.

Conclusion

Smashed Buffalo Potatoes are a simple yet flavor-packed dish that’s perfect for any occasion. Whether you’re serving them as a game-day snack or a spicy side dish, their crispy texture and bold flavor are sure to impress. Give them a try for your next gathering or family dinner!

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