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
Units
Scale
- 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.