Crispy buffalo smashed potatoes are an instant favorite! The smashed potatoes get crisped up perfectly in the oven, and then are topped with a tangy, spicy buffalo sauce.
If you love buffalo sauce, you'll love this recipe. It's a recipe that is perfect for holidays, backyard cookouts, and snacking while watching football or your favorite sport. And even just everyday lunch or dinner.
I mean, sure you've tried buffalo chicken wings. And maybe even buffalo cauliflower. But have you tried buffalo smashed potatoes? If you haven't, do it now and thank me later.
Smashing potatoes is one of my absolute ways to enjoy them. Even more so than french fries! They get crispy on the outside while keeping some creamy, fluffy potato texture. And then topped with a buffalo sauce? To die for.
What is buffalo sauce?
Buffalo sauce is a sauce made with hot pepper sauce and butter, and many times contains white vinegar and Worcestershire sauce.
Buffalo sauce and wings originated at a bar in Buffalo, New York in the 1960s called the Anchor Bar. As buffalo chicken wings have been served throughout the years, apparently it also increases beer sales at bars, as people tend to drink more beer to counteract the spiciness of the wings!
Can I use store-bought buffalo sauce instead?
Yes!
Short answer, but yes. If you would prefer to use store-bought buffalo sauce as a shortcut, go for it! It's so easy to make your own, but shortcuts in cooking can be a fantastic thing when you're short on time (or energy).
What type of hot sauce should I use?
I love using Franks RedHot to make the buffalo sauce. It seems to be a popular choice! You can use another hot sauce if you like. Any pepper-based sauce may work well, but they all tend to have slightly different flavor profiles.
Can I use bigger potatoes for this recipe?
You can, just know that you will probably have to boil them for longer. I love using the small baby potatoes because they cook more quickly. Always test the tenderness of the potatoes before you remove them from the water! You want them to pierce easily with a fork and be soft inside.
I don't recommend using regular russet potatoes though. Anything like that is just too big to work well to boil and then smash. If you have russet potatoes, use them for french fries instead like our crispy battered french fries recipe.
Serving ideas:
These buffalo sauce smashed potatoes pair nicely with so many dishes! Here's a few ideas:
- Basic corn chowder
- Kale salad with apples and cheddar
- Chicken piccata
- Food Banjo burgers
- Panko crusted cod
Equipment needed:
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- Sheet pan
- Drinking glass, potato masher, potato ricer, or another heavy object (to smash potatoes)
- Silicone brush to spread oil
- Whisk (note: I like to have silicone whisks on hand, so they don't scratch any nonstick/ceramic pans I have)
How to change the spice level:
To make it spicier - Add a pinch of cayenne spice. A little goes a long way.
To tone down the spice - Add a little more butter.
Step by step photos:
Take the baby potatoes and boil them in salted water until tender.
Take a sheet pan and spread olive oil over the bottom of the pan. I like to use a silicone brush for this.
Add the baby potatoes and spread them out onto the sheet. Using either a heavy potato ricer, a potato masher, or the bottom of a drinking glass, smash each potato until it's thin but not falling apart. Sprinkle with salt, pepper, the rest of the olive oil, and the garlic and onion powder. Place in the oven to cook for 20-25 minutes.
While the potatoes cook in the oven, make the homemade buffalo sauce by combining the hot pepper sauce, butter, white vinegar, and Worcestershire sauce in a pan.
Remove the potatoes from the oven and drizzle the buffalo sauce and chopped chives or green onions over the top.
Crispy Buffalo Smashed Potatoes
Ingredients
For the potatoes
- 1.5 lbs baby potatoes
- 4 Tbsp olive oil
- ½ tsp salt divided
- ¼ tsp onion powder
- ¼ tsp garlic powder
- chives or green onions optional
For the buffalo sauce
- ½ cup hot pepper sauce ex. Frank's RedHot
- ¼ cup unsalted butter
- 1 Tbsp white vinegar
- ¼ tsp Worcestershire sauce
Instructions
- Take the potatoes and wash and scrub any dirt off.
- Place potatoes, ½ tsp salt, and water into a large pot. Add enough water to cover the potatoes by a few inches. Heat water to boiling.
- Once water starts boiling, cook for 20-25 minutes until potatoes are tender when pierced with a fork. Drain the potatoes and set aside.
- Preheat the oven to 425 degrees F.
- Take a large sheet pan and drizzle 1 Tbsp olive oil on it. With a silicone brush (or your fingers if you don't have a brush), spread the oil so that it covers the pan.
- Add the potatoes to the pan, spaced apart, and then smash with your preferred instrument (see notes).
- Drizzle the other 3 Tbsp olive oil over the potatoes, then sprinkle the garlic powder, onion powder, and additional ¼ tsp of salt.
- Place the baking sheet in the oven and cook for 20-25 minutes until crisped nicely.
- While potatoes are cooking, make the buffalo sauce. Start by adding all ingredients (pepper sauce, butter, vinegar, and Worcestershire sauce) to a small pot. Heat over medium heat while whisking.
- Once liquid starts to bubble, turn heat off and remove from the heat.
- Remove potatoes from oven. Drizzle with the buffalo sauce, then top with green onions or chives if desired.
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