These Smashed Buffalo Potatoes are crispy on the outside, tender on the inside, and coated in a spicy, tangy buffalo sauce. Perfect as a game-day snack, party appetizer, or flavorful side dish, these potatoes combine the best of crispy roasted potatoes with the bold flavors of buffalo wings. Serve them with ranch or blue cheese dressing for the ultimate crowd-pleaser!
Why You’ll Love This Recipe
- Crispy, spicy, and packed with bold flavor
- Easy to make with simple ingredients
- Perfect for parties, game days, or a fun side dish
- Naturally gluten-free and vegetarian
- Customizable with your favorite toppings
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1½ lbs baby potatoes (Yukon gold or red potatoes work best)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and black pepper to taste
For the buffalo sauce:
- ¼ cup hot sauce (such as Frank’s RedHot)
- 2 tablespoons melted butter
- 1 teaspoon honey (optional, for a touch of sweetness)
For serving:
- Ranch or blue cheese dressing
- Chopped fresh parsley or green onions (for garnish)
- Crumbled blue cheese (optional)
Directions
- Preheat oven: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Boil the potatoes: Place the baby potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes, or until fork-tender. Drain and let them cool slightly.
- Smash the potatoes: Place the cooked potatoes on the prepared baking sheet. Use a fork, glass, or potato masher to gently press down on each potato until slightly flattened but still intact.
- Season and bake: Brush the smashed potatoes with olive oil and sprinkle with garlic powder, paprika, salt, and pepper. Bake for 20-25 minutes, flipping halfway through, until crispy and golden brown.
- Make the buffalo sauce: In a small bowl, whisk together hot sauce, melted butter, and honey (if using).
- Coat the potatoes: Remove the potatoes from the oven and brush generously with buffalo sauce. Return to the oven for an additional 5 minutes to allow the sauce to soak in and caramelize slightly.
- Serve: Garnish with chopped parsley, green onions, and crumbled blue cheese if desired. Serve hot with ranch or blue cheese dressing for dipping.
Servings and Timing
- Servings: 4-6
- Prep time: 10 minutes
- Cook time: 45 minutes
- Total time: 55 minutes
Variations
- Spicy Ranch Smashed Potatoes: Drizzle with ranch dressing and sprinkle with extra red pepper flakes for added heat.
- Cheesy Buffalo Potatoes: Add shredded cheddar or mozzarella cheese before the final bake for a melty, cheesy finish.
- Vegan Version: Use vegan butter and a dairy-free dipping sauce.
- Garlic Herb Twist: Add fresh thyme or rosemary to the olive oil before brushing for extra flavor.
Storage/Reheating
- Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat: Reheat in the oven at 400°F (200°C) for 10 minutes, or until crispy again.
- Freeze: Freeze cooked potatoes (without sauce) in a freezer-safe container for up to 2 months. Thaw, then bake and coat with buffalo sauce before serving.
FAQs
Can I use regular potatoes instead of baby potatoes?
Yes, just cut larger potatoes into smaller chunks before boiling and smashing.
How do I make the potatoes extra crispy?
Make sure the potatoes are dry before smashing, and don’t overcrowd the baking sheet for the crispiest results.
Can I air-fry smashed potatoes?
Yes, air-fry at 400°F (200°C) for 12-15 minutes, flipping halfway through. Add buffalo sauce and cook for another 2-3 minutes.
What’s the best hot sauce for buffalo potatoes?
Frank’s RedHot is the classic choice, but any cayenne pepper-based hot sauce will work.
Can I prepare the potatoes ahead of time?
Yes, you can boil and smash the potatoes ahead of time. Bake and coat with buffalo sauce just before serving.
Are these potatoes gluten-free?
Yes, this recipe is naturally gluten-free as long as all sauces and seasonings are gluten-free.
How spicy are these smashed potatoes?
They’re moderately spicy, but you can adjust the heat by adding more or less hot sauce.
Can I make a milder version?
Yes, use a milder hot sauce or mix in extra butter or honey to tone down the spice.
What dips pair well with buffalo potatoes?
Ranch dressing, blue cheese dressing, or even a garlic aioli work great for dipping.
Can I add bacon to this recipe?
Absolutely! Sprinkle crispy bacon bits on top for extra flavor and texture.
Conclusion
These Smashed Buffalo Potatoes are the perfect blend of crispy, spicy, and savory—ideal for game days, parties, or as a flavorful side dish. With bold buffalo flavor and an irresistible crispy texture, they’re sure to be a hit with anyone who loves classic buffalo wings. Serve them with your favorite dipping sauce and watch them disappear fast!
Print
Smashed Buffalo Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Appetizer, Side Dish
- Method: Baked, Smashed
- Cuisine: American
Description
These Smashed Buffalo Potatoes are crispy on the outside, fluffy on the inside, and coated in spicy buffalo sauce for the perfect balance of heat and flavor. Topped with crumbled blue cheese or ranch drizzle, they’re an irresistible appetizer, game-day snack, or side dish that will be a hit at any gathering!
Ingredients
- 1 1/2 lbs (680 g) baby potatoes (Yukon Gold or red potatoes work best)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
For the Buffalo Sauce:
- 1/2 cup (120 ml) hot sauce (like Frank’s RedHot)
- 1/4 cup (60 g) unsalted butter, melted
- 1 tablespoon honey (optional, for a hint of sweetness)
- 1 teaspoon garlic powder
For Toppings (Optional):
- 1/2 cup (50 g) crumbled blue cheese or feta
- 1/4 cup ranch dressing or blue cheese dressing (for drizzling)
- 2 tablespoons fresh chives or green onions, chopped
- Extra hot sauce for drizzling
Instructions
1. Boil the potatoes:
- Bring a large pot of salted water to a boil.
- Add baby potatoes and cook for 15-20 minutes, or until fork-tender.
- Drain and let cool for a few minutes.
2. Smash and season:
- Preheat the oven to 220°C (425°F) and line a baking sheet with parchment paper.
- Place potatoes on the baking sheet and gently smash each one with a fork or the bottom of a glass until slightly flattened.
- Drizzle with olive oil and season with garlic powder, smoked paprika, salt, and pepper.
3. Bake until crispy:
- Bake for 25-30 minutes, flipping halfway through, until crispy and golden brown.
4. Make the buffalo sauce:
- In a small bowl, whisk together melted butter, hot sauce, honey, and garlic powder.
5. Toss and finish:
- Remove the crispy potatoes from the oven and drizzle or brush with the buffalo sauce.
- Sprinkle with crumbled blue cheese (or feta) and return to the oven for another 5 minutes to melt the cheese slightly.
6. Serve:
- Drizzle with ranch or blue cheese dressing, sprinkle with fresh chives or green onions, and serve hot with extra buffalo sauce on the side!
Notes
- For extra crispy potatoes, let them air-dry after boiling before baking.
- Swap out blue cheese for shredded cheddar if you prefer milder cheese.
- Make it vegan by using plant-based butter and vegan ranch dressing.