These Smashed Buffalo Potatoes are crispy, spicy, and loaded with bold buffalo flavor. They’re roasted until golden brown, then tossed in a zesty buffalo sauce and topped with creamy ranch or blue cheese dressing. Whether served as an appetizer, snack, or side dish, these potatoes are guaranteed to be a hit! For a low-carb alternative, try using cauliflower or turnips instead of potatoes.
Why You’ll Love This Recipe
- Crispy & flavorful – Perfectly smashed and roasted to golden perfection.
- Spicy & tangy – Classic buffalo sauce gives them a bold kick.
- Easy to make – Simple ingredients and quick prep time.
- Customizable – Adjust the heat level and toppings to your liking.
- Low-carb alternative available – Use cauliflower or turnips for a keto-friendly option.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Potatoes:
- Baby potatoes (or cauliflower/turnips for keto)
- Olive oil or butter
- Garlic powder
- Salt & pepper
For the Buffalo Sauce:
- Frank’s RedHot sauce (or your favorite buffalo sauce)
- Butter (melted)
- Garlic powder
- Paprika
Toppings (Optional but Delicious!):
- Crumbled blue cheese or shredded cheddar
- Ranch or blue cheese dressing
- Chopped green onions or fresh parsley
Directions
Step 1: Boil the Potatoes
- Preheat oven to 425°F (220°C).
- Place baby potatoes in a large pot of salted water and bring to a boil.
- Cook until fork-tender, about 15-20 minutes. Drain and let cool slightly.
Step 2: Smash & Roast
- Line a baking sheet with parchment paper and drizzle with olive oil.
- Place potatoes on the sheet and gently smash them with a fork or potato masher.
- Brush with olive oil, garlic powder, salt, and pepper.
- Roast for 20-25 minutes, flipping halfway through, until crispy.
Step 3: Make the Buffalo Sauce
- While the potatoes bake, whisk together buffalo sauce, melted butter, garlic powder, and paprika in a bowl.
Step 4: Toss & Serve
- Remove crispy potatoes from the oven and toss them in the buffalo sauce.
- Top with blue cheese, ranch, or green onions.
- Serve immediately and enjoy!
Servings and Timing
- Servings: 4
- Prep time: 10 minutes
- Cook time: 40 minutes
- Total time: 50 minutes
Variations
- Keto version – Use roasted cauliflower or turnips instead of potatoes.
- Mild version – Reduce the buffalo sauce or mix it with ranch for a milder flavor.
- Extra crispy – Broil for 2-3 minutes at the end for added crunch.
- Cheesy version – Sprinkle with shredded cheddar before roasting.
- Garlic Parmesan twist – Skip the buffalo sauce and toss with Parmesan and garlic butter.
Storage/Reheating
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Not recommended, as potatoes may lose their crispiness.
- Reheating: Warm in the oven at 375°F for 10 minutes or air-fry for 5 minutes for crispiness.
FAQs
Are smashed buffalo potatoes keto-friendly?
Not traditionally, but you can make them keto by using cauliflower or turnips instead of potatoes.
Can I air-fry these instead of roasting?
Yes! Air fry at 400°F for 15-20 minutes, flipping halfway.
What’s the best buffalo sauce to use?
Frank’s RedHot is classic, but any buffalo sauce works.
Can I make these ahead of time?
Yes! Boil and smash the potatoes in advance, then roast and toss with sauce before serving.
How do I make these extra crispy?
Use small potatoes, press them thin, and roast at high heat.
Can I add protein?
Yes! Top with shredded chicken or crispy bacon for extra flavor.
What dip goes best with these?
Ranch, blue cheese dressing, or a garlic aioli work great!
How do I make this dairy-free?
Use dairy-free butter and dressing alternatives.
Can I make this spicier?
Yes! Add cayenne pepper or extra hot sauce to the buffalo mixture.
Can I use sweet potatoes instead?
Yes, but they will be softer and slightly sweeter.
Conclusion
These Smashed Buffalo Potatoes are crispy, spicy, and full of flavor, making them the ultimate appetizer or side dish. Whether you go for classic potatoes or a keto-friendly cauliflower alternative, this recipe is a surefire crowd-pleaser. Serve them with your favorite dips and enjoy the perfect balance of crispy, tangy, and creamy goodness!
PrintSmashed Buffalo Potatoes (Keto & Low-Carb Option)
Crispy, golden smashed potatoes tossed in spicy buffalo sauce and topped with ranch and green onions. The perfect appetizer, side dish, or game-day snack!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 ½ lbs baby potatoes (red or Yukon gold)
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- â…“ cup buffalo sauce
- 2 tablespoons melted butter (or vegan butter)
- ¼ cup crumbled blue cheese (optional)
- ¼ cup ranch dressing (for drizzling)
- 2 green onions, sliced
- 1 tablespoon chopped fresh parsley (optional)
Instructions
-
Boil the Potatoes:
- Bring a large pot of salted water to a boil. Add the baby potatoes and cook for 15-20 minutes, or until fork-tender. Drain and let cool slightly.
-
Smash the Potatoes:
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Place the potatoes on the baking sheet and gently smash each one with a fork or potato masher to flatten them slightly.
-
Season & Bake:
- Drizzle the potatoes with olive oil and season with salt, pepper, garlic powder, and smoked paprika.
- Bake for 20-25 minutes, flipping halfway through, until crispy and golden brown.
-
Toss in Buffalo Sauce:
- In a small bowl, mix buffalo sauce with melted butter.
- Remove potatoes from the oven and toss them in the buffalo sauce until well coated.
-
Serve & Garnish:
- Drizzle with ranch dressing and sprinkle with blue cheese, green onions, and parsley.
- Serve immediately and enjoy!
Notes
- Make It Spicier: Add a pinch of cayenne or drizzle with extra hot sauce.
- Dairy-Free Option: Use vegan butter and dairy-free ranch dressing.
- Serving Idea: Serve with extra ranch or blue cheese dressing for dipping