Description

Crispy on the outside, soft on the inside, these smashed buffalo potatoes are tossed in spicy buffalo sauce and finished with a drizzle of ranch or blue cheese dressing. Perfect as a game-day snack, appetizer, or a spicy side dish!

Ingredients

Units Scale

1.5 lbs baby potatoes (Yukon gold or red potatoes work best)
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and black pepper, to taste
1/2 cup buffalo sauce
2 tablespoons unsalted butter, melted
Ranch or blue cheese dressing, for drizzling
Fresh chives or parsley, for garnish (optional)

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Instructions

Preheat oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Boil potatoes: In a large pot, add potatoes and cover with water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain and let cool slightly.
Smash potatoes: Place the cooked potatoes on the prepared baking sheet. Use a glass or potato masher to gently smash each one flat.
Season: Drizzle olive oil over the smashed potatoes and season with garlic powder, onion powder, salt, and pepper.
Bake: Bake for 25-30 minutes, or until crispy and golden brown.
Buffalo glaze: Mix the buffalo sauce with melted butter. Brush the sauce over the crispy potatoes and bake for another 5 minutes.
Serve: Drizzle with ranch or blue cheese dressing, sprinkle with fresh herbs, and serve hot.

Notes

For extra spice, sprinkle a pinch of cayenne pepper before baking.
Use vegan butter and dairy-free dressing for a vegan-friendly version.