Smashed Buffalo Potatoes

Why You’ll Love This Recipe

Smashed Buffalo Potatoes are crispy, spicy, and packed with flavor. They combine the crunch of roasted potatoes with the bold, tangy taste of Buffalo sauce, making them a perfect side dish, appetizer, or snack. Easy to make and incredibly delicious, they are a must-try for any Buffalo sauce lover.

Smashed Buffalo Potatoes 10 Smashed Buffalo Potatoes are crispy, spicy, and packed with flavor. They combine the crunch of roasted potatoes with the bold, tangy taste of Buffalo sauce, making them a perfect side dish, appetizer, or snack. Easy to make and incredibly delicious, they are a must-try for any Buffalo sauce lover.

Ingredients

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

  • Baby potatoes
  • Olive oil
  • Salt and pepper
  • Garlic powder
  • Buffalo sauce
  • Butter, melted
  • Ranch or blue cheese dressing (for serving)
  • Fresh parsley or chives (for garnish)

Directions

  1. Preheat the oven to 425°F (220°C).
  2. Boil the baby potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let cool slightly.
  3. Place the potatoes on a greased baking sheet and gently smash them with a fork or potato masher.
  4. Drizzle with olive oil, season with salt, pepper, and garlic powder.
  5. Roast in the oven for 20-25 minutes, until golden brown and crispy.
  6. In a bowl, mix Buffalo sauce with melted butter.
  7. Remove the potatoes from the oven and brush them generously with the Buffalo sauce mixture.
  8. Return to the oven for an additional 5 minutes to let the sauce set.
  9. Garnish with fresh parsley or chives and serve with ranch or blue cheese dressing.

Servings and Timing

  • Servings: 4-6
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes

Variations

  • Extra Crispy: Broil for an additional 2-3 minutes for even more crunch.
  • Cheesy Version: Sprinkle with shredded cheddar or blue cheese before the final bake.
  • Spicy Kick: Add a pinch of cayenne or crushed red pepper flakes.
  • Herb Infusion: Toss with rosemary or thyme for a fresh twist.

Storage/Reheating

  • Refrigeration: Store leftovers in an airtight container for up to 3 days.
  • Reheating: Warm in the oven at 375°F until heated through, or use an air fryer for extra crispiness.
  • Freezing: Not recommended as the texture may become soggy.
Smashed Buffalo Potatoes
Smashed Buffalo Potatoes 11 Smashed Buffalo Potatoes are crispy, spicy, and packed with flavor. They combine the crunch of roasted potatoes with the bold, tangy taste of Buffalo sauce, making them a perfect side dish, appetizer, or snack. Easy to make and incredibly delicious, they are a must-try for any Buffalo sauce lover.

FAQs

Can I use regular potatoes instead of baby potatoes?

Yes! Cut larger potatoes into smaller chunks before boiling and smashing.

What’s the best Buffalo sauce to use?

Any store-bought Buffalo sauce works, but Frank’s RedHot is a classic choice.

How do I make these less spicy?

Use a milder Buffalo sauce or mix it with extra butter to tone down the heat.

Can I make these ahead of time?

Yes! Boil and smash the potatoes in advance, then roast and coat with Buffalo sauce when ready to serve.

What dips pair well with this dish?

Ranch, blue cheese dressing, or sour cream all complement the flavors perfectly.

How do I keep the potatoes from falling apart when smashing?

Let them cool slightly before smashing and press gently to keep them intact.

Can I air fry these instead of baking?

Yes! Air fry at 400°F for 15-20 minutes until crispy, then coat with sauce and air fry for an additional 2 minutes.

What other seasonings can I add?

Paprika, onion powder, or even a dash of smoked salt add extra depth of flavor.

Are these gluten-free?

Yes! Just check that your Buffalo sauce and dressing are gluten-free.

Can I use a different type of sauce?

Absolutely! Try BBQ sauce, garlic parmesan, or honey mustard for a unique twist.

Conclusion

Smashed Buffalo Potatoes are a game-changer for anyone who loves crispy, spicy, and flavorful dishes. Whether served as a side, appetizer, or snack, they are always a crowd-pleaser. Try them today and enjoy the perfect balance of heat and crunch!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Smashed Buffalo Potatoes

Smashed Buffalo Potatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Kim Cooks Easy
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish, Appetizer
  • Method: Baking, Roasting
  • Cuisine: American
  • Diet: Vegetarian

Description

These Smashed Buffalo Potatoes are crispy on the outside, fluffy on the inside, and coated in a tangy, spicy Buffalo sauce. They’re easy to make and perfect for game day, parties, or a fun side dish. Serve with ranch or blue cheese dressing for the ultimate flavor boost!


Ingredients

Units Scale
  • 1 1/2 lbs baby potatoes (red or Yukon gold)
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • For the Buffalo Sauce:
  • 1/3 cup Buffalo sauce (like Frank’s RedHot)
  • 2 tbsp melted butter
  • 1/2 tsp garlic powder
  • 1/2 tsp honey (optional, for a hint of sweetness)
  • For Serving (Optional):
  • 1/4 cup crumbled blue cheese or ranch dressing
  • 2 tbsp chopped fresh parsley or green onions

Instructions

  • 1. Boil the Potatoes:
  • Place baby potatoes in a large pot and cover with cold water.
  • Add a pinch of salt and bring to a boil. Cook for 15–20 minutes until fork-tender.
  • Drain and let cool slightly.
  • 2. Smash the Potatoes:
  • Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  • Place the potatoes on the sheet and gently smash them with a fork or potato masher.
  • Drizzle with olive oil and sprinkle with salt, pepper, garlic powder, and smoked paprika.
  • 3. Bake Until Crispy:
  • Roast for 20–25 minutes, flipping halfway, until golden and crispy.
  • 4. Coat with Buffalo Sauce:
  • In a small bowl, whisk together Buffalo sauce, melted butter, garlic powder, and honey.
  • Drizzle the Buffalo sauce over the crispy potatoes or toss them gently to coat.
  • 5. Serve & Enjoy:
  • Garnish with blue cheese crumbles, ranch dressing, or fresh parsley.
  • Serve hot and enjoy!

Notes

  • Make it extra crispy: Broil for the last 3–5 minutes.
  • Not a fan of Buffalo sauce? Use BBQ sauce or garlic butter instead!
  • Storage: Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 375°F for 10 minutes.

Nutrition

  • Calories: 210
  • Sugar: 1g
  • Sodium: 420mg
  • Fat: 10g
  • Saturated Fat: 3g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 10mg

Leave a Comment & Rate this Recipe!

If you love this recipe, please consider giving it a star rating when you leave a comment. Star ratings help people discover my recipes online. Your support means a lot to me, I appreciate you.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Your email address will not be published. Required fields are marked *