Make these perfectly crispy and cheesy smashed potatoes with buffalo sauce. Baby potatoes are boiled until tender, then smashed and baked with cheese and buffalo sauce until crispy and delicious! Perfect for Superbowl parties, or to be served as a side with any meal.
There is something irresistible about smashed potatoes, small tender potatoes that are rounded in organic shapes with deliciously crispy edges. To add even more flavor and texture to these smashed potatoes, we’re topping them with melty cheese and a drizzle of buttery homemade buffalo sauce.
The best sides are made with potatoes, try my Twice Baked Potatoes, Baked Potato Wedges, and these Baked Potato Skins next!
Why You’ll Love This Recipe
- Fun Appetizer – Serve buffalo smashed potatoes as a fun appetizer to start with! Everyone loves these.
- Quick & Easy – You will love how quickly and easily these come together. They look so elegant, and as if you spent hours making them.
- Versatile Recipe – Add your favorite toppings, have shredded chicken? Make buffalo chicken topping! Or change things up and use BBQ sauce instead!
Key Ingredients
Here’s what you need to make this easy appetizer:
Complete list of ingredients and amounts can be found in the recipe card below.
- Baby Potatoes: You need baby potatoes that are around 2 inches in size. Use yellow or red potatoes.
- Cheese: Use any cheese you like! Go for a blend of mozzarella and cheddar, or Colby Jack would also be delicious.
- Olive Oil: We’re using oil to crisp up the potatoes! You can substitute with melted butter if you like.
- Buffalo Sauce: Buffalo sauce is Frank’s hot sauce mellowed out with butter and sweetened with a little honey. Find my homemade buffalo wing sauce here.
How To Make Smashed Potatoes with Buffalo Sauce
- Boil Potatoes. Place potatoes in a large pot, cover with water and bring to a boil. Once the water comes to a boil, salt the water and cook the potatoes until tender (15-20 minutes).
- Preheat the oven to 400°F/200°C.
- Smash. Drain the potatoes, allow to cool for a few minutes then place on a sheet pan and carefully smash with a potato masher, or the bottom of a glass (about ⅔” thickness).
- Season & Bake. Drizzle with olive oil, salt, and pepper. Bake for 25-30 minutes or until the edges start to crisp up.
- Add Cheese & Sauce. Remove from the oven, top with cheese and a drizzle of buffalo sauce, then bake for 5-10 more minutes or until the cheese has melted. Garnish with fresh parsley and serve.
Tip!
Before serving, drizzle the smashed potatoes with extra buffalo sauce, ranch dressing, and grated parmesan cheese or blue cheese crumbles.
Recipe Tips
- Pick potatoes that are similar in size to help with even cooking and baking. I use potatoes that are around 2″ in size.
- Boil the potatoes until done but not overly cooked. If they’re cooked until they’re too tender, they will become mushy.
- Don’t overlap the potatoes when baking, this will help crisp the edges.
- When smashing the potatoes, do it carefully and slowly. Doing it too quickly might break them.
Storing Tips
If you have leftovers, store them in a single layer in an airtight container in the fridge for up to 4 days. Reheat in the oven or in the Air Fryer until warmed through and crisped up a little.
Save this recipe for the next time you want to make a delicious snack for a Superbowl party! Pin it for more people to enjoy too!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Buffalo Smashed Potatoes
Ingredients
- 2 pounds (900g) baby potatoes about 2 inches each
- 1 cup shredded mozzarella, cheddar, or Colby Jack
- ¼ cup olive oil
- ½ cup buffalo sauce
- Salt and pepper to taste
- Fresh parsley chopped
Equipment
- Large pot
Instructions
- Place potatoes in a large pot, cover with water and bring to a boil (this will take 10-15 minutes). Once the water comes to a boil, salt the water and cook the potatoes until tender (15-20 minutes).
- Preheat the oven to 400°F/200°C.
- Drain the potatoes, allow to cool for a few minutes then place on a sheet pan and smash with a potato masher, or the bottom of a glass (about ⅔" thickness).
- Drizzle with olive oil, salt, and pepper. Bake for 25-30 minutes or until the edges start to crisp up.
- Remove from the oven, top with cheese and a drizzle of buffalo sauce, then bake for 5-10 more minutes or until the cheese has melted. Garnish with fresh parsley and serve.
Notes:
- Pick potatoes that are similar in size to help with even cooking and baking. I use potatoes that are around 2″ in size.
- Boil the potatoes until done but not overly cooked. If they’re cooked until too tender, they will become mushy.
- Don’t overlap the potatoes when baking, this will help crisp the edges.
- When smashing the potatoes, do it carefully and slowly. Doing it too quickly might break them.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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