Buffalo Smashed Potatoes - Little Sunny Kitchen

Prep Time 10

Cook Time 1 15

Total Time 1 25

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.

Pick potatoes that are similar in size to help with even cooking and baking. I use potatoes that are around 2" inch 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.