Buffalo Smashed Potatoes

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5 from 1 vote

Buffalo Smashed Potatoes

Buffalo smashed potatoes get crisped up perfectly in the oven, and then are topped with a tangy, spicy buffalo sauce.

Prep Time5

Cook Time1

Total Time1 5

Course: Side Dish, Vegetable

Cuisine: American

Keyword: buffalo sauce, potatoes, smashed potatoes

Servings:

Calories: 362kcal

Author: Aimee

Ingredients

For the potatoes

1.5 lbs baby potatoes
4 tablespoon olive oil
½ teaspoon salt divided
¼ teaspoon onion powder
¼ teaspoon 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 tablespoon white vinegar
¼ teaspoon Worcestershire sauce

Instructions

Take the potatoes and wash and scrub any dirt off.
Place potatoes, ½ teaspoon 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 tablespoon 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 tablespoon olive oil over the potatoes, then sprinkle the garlic powder, onion powder, and additional ¼ teaspoon 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.

Notes

What should you use to smash the potatoes?

A drinking glass works well, because it's flat. I also love using a heavy potato ricer. You can also use a potato masher, but that does mash them a bit less evenly and break them apart a bit more.

Do I need to flip the potatoes?

You can flip them halfway if you want, but it's not necessary in this recipe.

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