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These smashed buffalo potatoes are the perfect game day side dish or appetizer! Crispy smashed potatoes are topped with buffalo sauce, scallions, and a homemade blue cheese dressing.
Love crispy, roasted potatoes? Give these parmesan pesto roasted potatoes a try!
Why you’ll love them
Crispy potatoes – There’s nothing better than a crispy roasted potato! These potatoes are even crispier thanks to smashing them. The flattened potato has more surface area to get crispy.
Buffalo sauce – If you love buffalo wings, this is essentially the potato version of them. The sauce give the potatoes that distinct spicy flavor.
Blue cheese dressing – Blue cheese dressing and buffalo wings are a classic pairing, so of course I had to combine them in this potato recipe. The homemade dressing is creamy thanks to the Greek yogurt, tangy, and loaded with blue cheese crumbles.
The ingredients
- Baby potatoes – Baby potatoes are also referred to as new potatoes. They are essentially potatoes that have been dug up from the ground before they are fully mature.
- Olive oil – The oil is what makes the potatoes get crispy in the oven. You can also use avocado oil.
- Garlic powder, smoked paprika, onion powder – The seasoning blend for the potatoes.
- Buffalo sauce – Use your favorite brand. I like the Noble Made brand.
- Green onions – Add a pop of fresh onion flavor that pairs well with the buffalo sauce and blue cheese.
- Cilantro
- Greek yogurt – Greek yogurt keeps the dressing on lighter side, but still gives it a rich, creamy, tangy flavor and texture.
- Lemon juice and apple cider vinegar – Both are used in the dressing as the acidic component.
- Blue cheese – There’s a wide variety of blue cheeses to choose from. Some have a very sharp, pungent flavor, while others are more mild. Go with whatever you like best.
How to make buffalo potatoes
Boil the potatoes – Boil the potatoes in salted water until they’re fork tender. This takes about 25-30 minutes depending on the size.
Make the blue cheese dressing – While the potatoes are boiling, combine the yogurt, lemon juice, apple cider vinegar, water, spices, salt and pepper. Whisk everything together until combined. Add in the blue cheese crumbles and use a fork to mash in some of them to really get the blue cheese flavor.
Smash, season, and bake – Once the potatoes are cooked, place them on a baking sheet lined with parchment paper or sprayed with cooking oil. Use a clean folded dish towel or the bottom of a measuring cup and press down on the potato. Smash it to about a 1/2 inch thickness.
Drizzle olive oil all over the potatoes and sprinkle with half of the seasoning blend, plus salt and pepper. Bake the potatoes at 450° F. for 20 minutes. Remove them from the oven and flip them over.
Drizzle with more oil and sprinkle on the remaining seasoning, plus more salt and pepper. Bake for another 15 minutes or until they’re nice and crispy.
Assemble – Top the potatoes with buffalo sauce, green onions, cilantro, blue cheese crumbles, and drizzle on the blue cheese dressing.
Make ahead and storage
The buffalo smashed potatoes can’t be fully made ahead of time, but there are a couple of steps that can be to save time.
Boil the potatoes and smash them 2-3 days ahead of time. Store them in an airtight container in the refrigerator until you’re ready to bake them. The blue cheese dressing can be made a couple days in advance as well.
The smashed potatoes are best eaten at the time they are served. You can refrigerate the leftovers, but the potatoes won’t be as crispy the next day.
Topping ideas
If you aren’t a fan of blue cheese, here are some alternative topping ideas.
- Crumbled feta
- Melt cheddar cheese on top of the potatoes during the last few minutes of the baking time.
- Instead of blue cheese dressing make the ranch dressing used in this Buffalo Chicken Salad with Spicy Ranch Dressing
- Crumbled bacon
- Jalapeños
- Chopped celery
More buffalo sauce recipes
Did you make these buffalo potatoes? I’d love if you’d leave a recipe rating and review below.
Buffalo Potatoes
Ingredients
Smashed Potatoes
- 1 1/2 pounds baby potatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon onion powder
- Salt and freshly ground black pepper to taste
- 1/4 cup buffalo sauce
- 2 tablespoons sliced green onions
- 1/4 cup crumbled blue cheese
- 1 tablespoon chopped cilantro
Blue cheese dressing
- 1/2 cup plain Greek yogurt
- 1/4 cup crumbled blue cheese
- 1 tablespoon fresh lemon juice
- 1 tablespoon water
- 1 teaspoon apple cider vinegar
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- Salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 450° F. Combine the garlic powder, smoked paprika, and onion powder in a small bowl.
- Add the potatoes to a large pot of salted water. Bring them to a boil and then reduce the heat to a simmer and cook the potatoes until they’re fork tender, about 30 minutes.
- While the potatoes are cooking, make the blue cheese dressing. Whisk together the yogurt, lemon juice, apple cider vinegar, water, garlic powder, onion powder, salt and pepper. Stir in the blue cheese and mash some of the crumbles to release more of the flavor. Refrigerate until ready to use.
- Place the potatoes on a parchment paper lined baking sheet or spray a baking sheet with cooking oil. Place a clean towel on top of the potatoes and use the palm of your hand to flatten them to a 1/2 inch thickness. Drizzle the potatoes with olive oil and season them with salt, pepper, and half of the spice mixture.
- Roast the potatoes for 20 minutes and then remove them from the oven and flip them over. Drizzle with more olive oil and season with the remaining spice blend and additional salt and pepper. Roast for another 15 minutes or until they’re crispy and browned around the edges.
- Top the potatoes with the buffalo sauce, green onions, blue cheese crumbles, cilantro, and blue cheese dressing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
