Buffalo Potatoes
Servings: 4 people
Calories: 576kcal
Crispy Smashed Buffalo Potatoes are crazy good! Crispy smashed potatoes are topped with vinegary, spicy buffalo sauce and creamy blue cheese dressing.
Print Recipe
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!
Video
Notes
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!
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