Name: Buffalo Smashed Potatoes
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 1 pound bag of baby Red Potatoes; 2 teaspoons olive oil; 1 1/2 teaspoons kosher salt (divided); 1/4 cup hot sauce (like Frank's Red hot); 1 tablespoon butter (melted); 1/2 teaspoon garlic powder; dash of salt

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Buffalo seasoning dresses up traditional smashed red potatoes. These crispy, crunchy, smashed potatoes are full of flavor and textures and make a delicious side dish.

Serve these smashed potatoes with Instant Pot Buffalo Chicken and a side of Homemade Ranch Dressing for a delicious meal packed full of flavor.

Buffalo Smashed Potatoes

There is something so irresistible about buffalo sauce. Whether slathered on chicken wings, boneless wings, or slathered on potatoes, the flavor gets me every time!

I dressed up traditional smashed potatoes for a flavorful twist on classic smashed potatoes.

Smashed potatoes are one of the most delicious ways to serve potatoes. Small red potatoes are boiled until tender and then smashed and baked to get a crispy exterior. The interior is creamy and soft and the outside is crispy and crunchy. It is a perfect contrast of textures.

You can stop right there and have a delicious side dish, but when tossed with Buffalo Sauce and served with Ranch Dressing, smashed potatoes are turned into something really spectacular.

How to Make Smashed Potatoes

Step One: Prepare Potatoes

Wash and dry baby red or gold potatoes.
Place in large sauce pan and cover with cold water and season with salt.
Bring potatoes to a boil and then reduce heat to a simmer.
Simmer until potatoes are JUST fork tender, but not bursting open.

Step Two: Smash Potatoes

Place cooked potatoes on lightly greased baking sheet.
Toss with oil and salt.
Place jar or glass on each potato and gently push down on the potato, until it pops or is smashed.

Step Three: Roast Potatoes

Place smashed potatoes in oven and roast until the outside is crispy and browned.

Step Four: Season Potatoes

Once the potatoes have been roasted, gently toss the cooked, hot potatoes with the buffalo sauce mixture or seasonings of your choice.

Step Five: Serve

After that, grab some napkins and some of my homemade Ranch Dip and dig in!

Flavor Ideas for Smashed Potatoes

Instead of tossing the roasted smashed potatoes with buffalo sauce, try out one of these flavor combinations.

Parmesan Garlic: Toss smashed potatoes with 2 tablespoons melted butter, 1/4 cup freshly grated Parmesan cheese and 1/2 tablespoon minced garlic.
Italian: Toss smashed potatoes with 2 tablespoons olive oil, 1/2 teaspoon garlic powder, and 1 teaspoon dried Italian seasoning. Season with salt as needed.
Cajun: Toss smashed potatoes with 2 tablespoons melted butter and 1/2 tablespoon Cajun Seasoning.
Southwestern: Toss smashed potatoes with 2 tablespoons melted butter and 1/2 tablespoon Taco Seasoning.

For more potato recipes, check out Instant Pot Crispy Potatoes, Twice Baked Potatoes, Baked Sweet Potato Fries, and Instant Pot Baked Potatoes.

Buffalo Smashed Potatoes

Crispy, crunchy, and creamy, smashed potatoes are dressed up with Buffalo Seasoning for an irresistible side dish.

5 from 2 votes

Print Pin Rate

Course: Side Dish

Cuisine: American

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings:

Calories: 102kcal

Author: Kristen Chidsey

Ingredients

For Smashed Potatoes

1 pound bag of baby Red Potatoes
2 teaspoons olive oil
1 1/2 teaspoons kosher salt divided

For Buffalo Seasoning

1/4 cup hot sauce like Frank's Red hot
1 tablespoon butter melted
1/2 teaspoon garlic powder
dash of salt

Instructions

Place washed potatoes in saucepan and cover with cold water. Salt with 1 teaspoon kosher salt. Bring to a boil and then reduce heat and simmer for 10-15 minutes, or until fork tender, but not falling apart.
Preheat oven to 450 degrees.
Toss cooked potatoes with oil and remaining 1/2 teaspoon kosher salt. Place on cookie sheet, and using a glass or can, lightly push down on potato until it is smashed (but still in-tact).
Roast for 20 minutes, flip, and then roast for additional 10-15 minutes, or until crispy and golden.
Mix together the hot sauce, butter, dash of salt and garlic powder. Gently toss the potatoes with the buffalo mixture.
Serve with ranch dressing.

Notes

You can use yukon gold, mini gold, baby fingerling potatoes, or regular red potatoes. Keep in mind that the smaller the potato, the faster these crispy roasted potatoes will cook.
I used the bottom of a glass jar to lightly, but firmly smash my potatoes, a heavy pan or plate will also work. Or even another cookie sheet that will nestle into the baking sheet your cooked potatoes are on.
Flavor Combos:
- Parmesan Garlic: Toss smashed potatoes with 2 tablespoons melted butter, 1/4 cup freshly grated Parmesan cheese and 1/2 tablespoon minced garlic.
- Italian: Toss smashed potatoes with 2 tablespoons olive oil, 1/2 teaspoon garlic powder, and 1 teaspoon dried Italian seasoning. Season with salt as needed.
- Cajun: Toss smashed potatoes with 2 tablespoons melted butter and 1/2 tablespoon Cajun Seasoning.
- Southwestern: Toss smashed potatoes with 2 tablespoons melted butter and 1/2 tablespoon Taco Seasoning.

Nutrition Facts

Buffalo Smashed Potatoes

Amount Per Serving

Calories 102 Calories from Fat 18

% Daily Value*

Fat 2g3%

Sodium 688mg30%

Potassium 548mg16%

Carbohydrates 19g6%

Fiber 2g8%

Sugar 1g1%

Protein 2g4%

Vitamin C 12.8mg16%

Calcium 12mg1%

Iron 0.9mg5%

* Percent Daily Values are based on a 2000 calorie diet.

I would love to know how you enjoy this recipe!Snap a picture and tag #amindfullmom on Instagram or Facebook - I would love to see!

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