Buffalo Potatoes (Smashed + Crispy + AMAZING!)

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.

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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.
Overhead close up of smashed potatoes with all toppings.

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 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!

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

More Potato Recipes

More Buffalo Sauce Recipes

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

Buffalo Potatoes

Crispy Smashed Buffalo Potatoes are crazy good! Crispy smashed potatoes are topped with vinegary, spicy buffalo sauce and creamy blue cheese dressing.
5 from 30 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Servings: 4 people


Blue Cheese Dressing:


  • 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!
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!



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

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!

21 thoughts on “Buffalo Potatoes (Smashed + Crispy + AMAZING!)”

  1. 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.

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

  3. 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

  4. 5 stars
    Ate them for the first time tonight! We made a few adjustments to make them vegan and they were amazing! We paired it with roasted veggies and it made a complete and delicious meal.

  5. I haven’t gotten the chance to make these yet but they’re on my meal plan for 2 weeks from now! I hope this isn’t a stupid question, but wanted to clarify about these being “Buffalo potatoes.” The recipe doesn’t call for Buffalo sauce, only hot sauce, which are different things. Buffalo sauce is made from hot sauce with other things like vinegar, Worcestershire, and butter added. Did I miss a different/linked recipe where the Frank’s RedHot sauce is used to make homemade Buffalo sauce? If not, it seems like these are potatoes with hot sauce on them rather than “Buffalo potatoes” and I’m not sure I’d like that. Just trying to figure out the intended way to make them and wanted to check before I attempt them myself–they do look delicious!

    • Hi Abby – You’re correct, for this recipe I’m just using the hot sauce straight up. I thought that the amount of butter that’s traditionally used in buffalo sauce would be a bit overpowering and too greasy. However, if you’d like to whip up some buffalo sauce first and use that to drizzle over the potatoes, I’ve got a great recipe for my family’s buffalo sauce!

  6. 5 stars
    Just made this tonight and it was really, really good! Definitely going to do something with this next time we have a party.


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