Spicy, crispy, cheesy buffalo smashed potatoes. The potatoes are crispy on the outside and fluffy on the inside. They’re topped with buffalo sauce, green onion, and parmesan cheese. So good and addicting, you’ll want to double the recipe.
Why You’ll Love This Smashed Potato Recipe
- Traditional smashed potatoes are made better with buffalo hot sauce, green onion, and parmesan cheese so they’re cheesy and spicy and so good
- The potatoes are extremely crispy on the outside but soft and fluffy on the inside
- They are easy to make and a fun way to add potatoes to a dinner. They’re not your typical mashed or roasted potato.
What is a Buffalo Smashed Potato?
A buffalo smashed potato is a potato that’s been boiled, smashed, baked, then topped with buffalo hot sauce, green onion, and parmesan cheese. It’s really that simple. A smashed potato is similar to a mashed potato but different in a lot of ways.
Smashed potatoes keep the skin on and are baked to get crispy on the outside while staying nice and fluffy on the inside. On the other hand mashed potatoes are fluffy and require butter, cream or milk and are whipped, typically without the skin.
You’ve been missing out if you’ve never had buffalo hot sauce on your potato. The spicy, tanginess that it has brings the crispy potato to a whole new level. Adding the parmesan cheese and green onion while they’re hot is the perfect garnish.
1.5 lb bag of baby potatoes - most recipes call for yellow potatoes but I decided to use the gemstone medley variety instead. One reason for this is because I love the different types of potatoes. Especially the purple potatoes which are naturally more sweet.
Olive oil - not only does this add flavor but it’s responsible for crisping up the buffalo smashed potatoes as they bake
Buffalo hot sauce - We love buffalo hot sauce because it’s spicy but not too spicy plus it has butter and garlic which add great flavor. Don’t have this on hand? You can substitute for your favorite hot sauce instead.
Green onion - to add freshness and flavor because, why not?
Parmesan cheese - because who doesn’t love cheese with your potatoes
How to Make Buffalo Smashed Potatoes
Step 1: Place the potatoes in a large sauce pan, cover with water, add a generous pinch of salt and place over high heat and bring to a boil. Once the water starts boiling reduce heat until the water is simmering. Cook the potatoes until they are fork tender. This should take about 30 minutes. Once the potatoes are done, drain the water and let sit until they’ve cooled.
Step 2: Preheat the oven to 450 degrees. Using a kitchen towel, flatten the cooled potatoes. Place the potatoes on a sheet pan lined with parchment paper. Drizzle with olive oil, salt, and pepper. Place in the oven and bake for 40 minutes. Flip half way through. By this point they should be crisp and deep brown.
Step 3: Top with buffalo hot sauce, parmesan cheese, and green onion
Tips to Make the Best Hot Wing Smashed Potatoes
- Use small potatoes - they crisp up much nicer and are easier to smash than regular sized potatoes
- Be sure to add oil - you don’t want to skip the oil, if you don’t have olive oil you can substitute for vegetable or canola but this ingredient is essential because it’s responsible for making your potatoes crispy.
- Space the potatoes evenly - overlapping potatoes while they’re baking can lead to them not getting as crisp and not cooking properly. Use a large baking sheet to ensure you have enough space.
- Make sure the oven is completely preheated before baking - buffalo smashed potatoes have to cook at a high heat to get crisp.
- Don’t skimp on the seasoning - the buffalo hot sauce, green onion, and cheese are what make this side dish so delicious. If you like more or don’t think 1/4 cup is enough, add more and be generous with the cheese. Aside from the salt and pepper this is going to be the bulk of the seasoning.
More Ways to Top The Smashed Potatoes
- Add blue cheese - you can substitute the parmesan cheese for blue cheese. This pairs well with all things buffalo
- Drizzle ranch dressing - If you’re a ranch lover you’ll love this idea. Add the dressing with the buffalo hot sauce for a creamy taste that mellows the hot sauce a little
- If you’re a blue cheese lover drizzle blue cheese dressing over top - blue cheese dressing is very popular. Similar to ranch but with blue cheese instead.
- Season the potatoes with a packet of ranch seasoning instead of salt and pepper. This will add flavors of dill and other herbs and boost the flavor. If you have this on hand you must try it!
What to Serve with Buffalo Smashed Potatoes
Buffalo smashed potatoes are extremely versatile and can be served with a number of warm delicious dinners. If you’re looking for some to try, you’ll love these.
If you’re looking for more sides like this one, you’ll want to try these.
Storing and Reheating The Smashed Potatoes
To store the buffalo smashed potatoes you’ll want to let them cool completely. Afterwards, simply place in an air tight container and store in the refrigerator for about 3 to 5 days. Reheat by placing in the microwave for 30 seconds at a time until heated through. Alternatively you can place in a preheated oven at 350 degrees for 15-20 minutes or until heated through.
If you’re looking for a more long term storage method, you can freeze the buffalo smashed potatoes. To do this, let them cool completely. Place the potatoes in a freezer bag or a freezer-safe storage container and store for up to three months. Let thaw completely before reheating. You can reheat in the microwave for 30 seconds at a time or place in a preheated oven at 350 degrees for 15-20 minutes or until heated through.
Buffalo Smashed Potatoes
- 1.5 lb bag of baby potatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 buffalo hot sauce
- 2 green onion sliced
- Parmesan cheese
- Preheat oven to 450 degrees
- Place potatoes in a large saucepan, cover the potatoes with water. Add a generous pinch of salt. Bring to a boil over high heat then reduce to a simmer. Cook the potatoes until they’re completely tender. About 30 minutes.
- Using a kitchen towel, flatten the cooled potatoes. Place the potatoes on a lined sheet pan. Drizzle with olive oil, salt, and pepper. Roast the potatoes in the oven until they are crisp and deep brown. May take about 40 minutes. Flip half way through.
- To serve top with buffalo hot sauce, parmesan cheese, and sliced green onion.