Buffalo Potatoes (Smashed + Crispy + AMAZING!)

Overhead shot of smashed potatoes on baking sheet topped with blue cheese, hot sauce, jalapenos and chives.

Crispy Smashed Buffalo Potatoes are crazy good! This recipe is like a mash up of buffalo wings, nachos, and tater tots in the best way possible!  Crispy smashed potatoes are topped with vinegary, spicy buffalo sauce and creamy blue cheese dressing.

This recipe combines two of my favorite things – buffalo sauce and potatoes. These crispy smashed potatoes are addictingly delicious on their own, but when topped with spicy buffalo sauce, creamy blue cheese dressing, and crunchy celery, they’re absolutely irresistible.  

If you’ve never tried smashed potatoes, you’re in for a treat. 

They remind me a little bit of latkes, without all the work. And I love the process so much! I’ve been making these Smashed Potatoes with Mojo Sauce for some time now, and every time I make them, I find it such a relaxing process! So much so, that I’ve started using the same process on brussels sprouts. Which reminds me, you’ve also got to try these Smashed Brussel Sprouts with Lemon Tahini Sauce

Back to the potatoes, all you need to do is:

  • Boil
  • Smash
  • Bake

Fluffy on the inside, but perfectly crispy outside.

PS – You can boil & smash your potatoes up to 3 days ahead of time, and then bake them when you’re ready to serve. 

How to Make Buffalo Smashed Potatoes: 

  • Boil your potatoes until they’re tender – it will take about 30 minutes.
  • Smash the potatoes. I use a folded clean dish towel. Place the potato in between and smash using your hand to 1/2-inch thickness. You can also use the base of a drinking glass to do this. 
  • Bake the potatoes in a hot 450-degree oven for 40 minutes, flipping halfway through.

Tips for Making Smashed Potatoes

  • I use baby potatoes or red potatoes for this recipe. Look for potatoes that are similar in size so that they cook evenly.
  • The crispiest potatoes are the messiest ones. Don’t worry about pressing them down flat. The bumps and ridges are what give that great crunch.
  • These potatoes can be prepared ahead of time. Just boil and flatten. Store in the fridge for up to three days. When ready to serve, coat with olive oil, sprinkle with salt and roast.
  • Line your baking sheet with parchment paper, foil or a Silpat for easy cleanup.
  • Flip halfway through baking so that both sides are equally crispy. I love this fish spatula for flipping delicate foods!

Overhead close up of smashed potatoes with all toppings.

 

How to Make Buffalo Potatoes:

  • Once the potatoes are out of the oven, place them on a plate (or serve them right off the baking sheet). Drizzle with Frank’s Red Hot Sauce (the only authentic buffalo tasting sauce in my opinion), blue cheese dressing, blue cheese crumbles, chives, green onions, jalapeno and celery. 

Overhead shot of smashed potatoes on baking sheet topped with blue cheese, hot sauce, jalapenos and chives.

If you loved these Smashed Buffalo Potatoes I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

For more great Platings and Pairings recipes, be sure to follow me on Pinterest, Facebook, YouTube and Twitter.

Buffalo Sauce Recipes: 

Buffalo Potatoes Recipe

Overhead shot of smashed potatoes on baking sheet topped with blue cheese, hot sauce, jalapenos and chives.

Buffalo Potatoes Recipe

Crispy Smashed Buffalo Potatoes are crazy good! Crispy smashed potatoes are topped with vinegary, spicy buffalo sauce and creamy blue cheese dressing.
4.19 from 11 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Servings: 4 people

Ingredients

  • 12-15 baby yellow potatoes (or red potatoes)
  • 3 teaspoons kosher salt (divided)
  • 1/4 cup extra virgin olive oil
  • ½ cup Frank’s Red Hot Sauce
  • Blue Cheese Dressing (recipe below)
  • 2 Tablespoons minced chives
  • 1 jalapeno pepper (thinly sliced)
  • 1 stalk celery (minced)
  • Blue cheese (crumbled, for garnish)
  • Blue Cheese Dressing:
  • ¼  cup sour cream
  • ¼ cup mayonnaise
  • 1/4 cup crumbled blue cheese
  • 2 Tablespoons milk
  • 2 Tablespoons white wine vinegar
  • 1 Tablespoon chopped chives
  • 1/2 teaspoon garlic powder
  • Salt and pepper (to taste)

Instructions

  • Preheat oven to 450-degrees.
  • Put potatoes in large saucepan and cover with at least 1-inch water. Add 2 teaspoons kosher salt. Bring to a boil over high heat, reduce to a simmer, and cook the potatoes until they are completely tender and can be easily pierced with a knife, about 30-35 minutes. Drain and let cool.
  • Using a clean dish towel, flatten the cooled potatoes to 1/2 inch thickness.
  • Place potatoes on a cookie sheet lined with parchment.
  • Drizzle with olive oil and sprinkle with 1 teaspoon salt.
  • Roast potatoes until they’re crisp and deep brown around the edges, about 40 minutes, flipping over halfway through.
  • Meanwhile, make the dressing. In a small bowl, whisk together all ingredients. Season with salt and pepper, to taste.
  • To serve, drizzle potatoes with hot sauce and blue cheese dressing. Sprinkle with chives, jalapeno, blue cheese crumbles, and celery. Enjoy!
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Equipment

Baking Sheet

Nutrition

Calories: 576kcal | Carbohydrates: 42g | Protein: 7g | Fat: 43g | Saturated Fat: 9g | Cholesterol: 20mg | Sodium: 2909mg | Potassium: 1042mg | Fiber: 5g | Sugar: 3g | Vitamin A: 362IU | Vitamin C: 51mg | Calcium: 104mg | Iron: 2mg

 

8 comments

  1. Marlynn Schotland

    5 stars
    This is so perfect for the Big Game on Sunday! Love how easy it is to customize with fave toppings. Yum!

    Reply

  2. Armando J. Warren

    It’s another delicious fish recipe I found on this site. This site and your buffalo potato recipe make me more hungry. Now I need to try making Buffalo Sauce with my wife. Thanks for your recipe.

    Reply

  3. Sara Welch

    5 stars
    This was an amazing dinner; worthy of a restaurant, indeed! Looking forward to enjoying this again later this week!

    Reply

    1. Erin

      I’m so happy you liked it Sara!

      Reply

  4. Angel

    This looks amazing! Is there another type of cheese you’d suggest trying instead of Blue Cheese? My husband hates Blue Cheese and Feta.

    Reply

    1. Erin

      Sure! You can totally leave it off. Or top these with some ranch dressing! I hope that helps 🙂

      Reply

  5. Mindy

    5 stars
    Oh my word, these were so very good!! My family scarfed them down and we were all saddened that none of us could go for seconds. Lol! Will be doubling the recipe next time, for sure. Did not change a single ingredient when I made these at home and we thought they were perfection. THANK YOU

    Reply

    1. Erin

      You’re welcome Mindy! I’m glad they were a hit!

      Reply

Leave a Reply

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

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.