Description
Crispy smashed potatoes tossed in spicy buffalo sauce, perfect as a flavorful side dish or appetizer.
Ingredients
Units
Scale
- 1.5 lbs baby potatoes
- 2 tbsp olive oil
- 1/4 cup buffalo sauce
- 1 tbsp melted butter
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- Chopped fresh parsley (optional, for garnish)
- Ranch or blue cheese dressing (optional, for serving)
Instructions
- Preheat oven to 425°F (220°C).
- Boil the potatoes in salted water for 15-20 minutes or until fork-tender.
- Drain and place the potatoes on a baking sheet lined with parchment paper.
- Use a flat-bottomed glass or potato masher to gently smash each potato.
- Drizzle with olive oil, then sprinkle with garlic powder, onion powder, salt, and pepper.
- Bake for 25-30 minutes or until golden and crispy.
- Meanwhile, mix the buffalo sauce with melted butter in a small bowl.
- Remove potatoes from the oven and toss or brush them with the buffalo sauce mixture.
- Return to the oven for an additional 5 minutes.
- Garnish with chopped parsley and serve with ranch or blue cheese dressing if desired.
Notes
- Use baby or small Yukon gold potatoes for best texture.
- Adjust the buffalo sauce amount to suit your heat preference.
- These can be prepared ahead and reheated in the oven or air fryer.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 1g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg