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 ½ 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.
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.
Parmesan Garlic: Toss smashed potatoes with 2 tablespoons melted butter, ¼ cup freshly grated Parmesan cheese and ½ tablespoon minced garlic.
Italian: Toss smashed potatoes with 2 tablespoons olive oil, ½ teaspoon garlic powder, and 1 teaspoon dried Italian seasoning. Season with salt as needed.
Cajun: Toss smashed potatoes with 2 tablespoons melted butter and ½ tablespoon Cajun Seasoning.
Southwestern: Toss smashed potatoes with 2 tablespoons melted butter and ½ tablespoon Taco Seasoning.