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