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 potato latkes or Irish Nachos, 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 to make smashed brussels sprouts.
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.
Ingredients needed
- Baby Potatoes – Yellow or red potatoes will work.
- Olive Oil
- Frank’s Red Hot Sauce
- Celery
- Jalapeno
- Chives – To garnish. Optional.
- Blue Cheese Crumbles – To garnish. Optional.
- Blue Cheese Dressing – Homemade or store bought.
How to make 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
- 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!
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.
- Enjoy!
More potato recipes
- Instant Pot Baked Potatoes
- Potato Vindaloo
- Greek Roasted Potatoes
- Healthy Potato Leek Soup
- Grilled Potato Salad with Tangy Mustard Dressing
- Crispy Smashed Potatoes with Mojo Sauce
- Smoky Chipotle Potato Cheese Soup
- More → 35+ BEST Potato Recipes
More buffalo sauce recipes
- Crispy Baked Buffalo Wings
- Baked Buffalo Tofu Bites
- Buffalo Wing Sauce {Mild, Medium or Hot}
- The BEST Buffalo Chicken Chili
- Air Fryer Chicken Wings with Buffalo Sauce
Did you try these buffalo potatoes?
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Buffalo Potatoes
Equipment
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 blue cheese 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!
Notes
- 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!
Nutrition
This recipe was originally published in 2018. It was updated in 2023 to add new information. The buffalo style potatoes recipe remains the same. Enjoy!
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