These crispy buffalo smashed potatoes are incredible. Crispy smashed potatoes are finished with melted blue cheese, a drizzle of buffalo wing sauce and a generous sprinkle of cilantro and green onions — the perfect game-day snack or a bold, flavorful side dish.
There’s nothing I won’t cover in wing sauce.
These smashed potatoes are drenched in wing sauce and topped with blue cheese, green onions and fresh cilantro for an unmistakable buffalo flavor. They’re ideal for watching the big game, sharing with friends, or serving as a lively side alongside grilled chicken.
They’re that good.
As a self-proclaimed smashed potato enthusiast, this buffalo version ranks among my favorites.
While I adore chipotle candied bacon smashed potatoes, this buffalo riff brings back memories of crispy baked fries I used to make — all the tangy, spicy, creamy components of wings without the chicken.
I love buffalo flavors on their own: wing sauce, green onions, blue cheese, ranch, cilantro — I’ll take them all.
Especially when piled on something crunchy, salty and satisfying.
Like smashed potatoes!
If you prefer, you can certainly add chicken — shredded rotisserie chicken works great when added before melting the cheese.
Simple and delicious.
I’ve flavored smashed potatoes in many ways — french onion, chipotle cheddar, pesto and even chili-spiced sweet potato versions — and each one is worth making. But the texture of a perfectly crisp smashed potato is what makes these shine.
The crunch and golden edges make them irresistibly like a better, bolder fry — Eddie’s favorite side and a kid-pleaser too.
When it comes to buffalo flavors I prefer blue cheese, though ranch is a fine alternative or addition. If you have family members who don’t like blue cheese, melt cheddar on top and drizzle with ranch and wing sauce for a crowd-pleasing option.
Make this dish your own by adjusting the toppings and level of heat. The most important element is the crispy smashed potato base — once you get that right, the buffalo toppings bring it to life.
Crispy Buffalo Wing Smashed Potatoes
Crispy Buffalo Wing Smashed Potatoes
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Ingredients
- 2 pounds baby Yukon gold potatoes
- 3 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon garlic powder
- ½ cup crumbled blue cheese
- ⅓ cup buffalo wing sauce
- ¼ cup chopped green onions
- ¼ cup chopped fresh cilantro
- ranch dressing for serving
Instructions
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Place the potatoes in a large pot and cover with cold water. Bring to a boil, then simmer until just fork-tender. Drain and let cool slightly.
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Preheat the oven to 450°F (230°C).
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Brush a baking sheet with 1½ tablespoons of olive oil. Arrange the potatoes on the sheet and gently smash each one with your hand or the bottom of a glass, keeping them mostly intact.
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Drizzle the remaining olive oil over the smashed potatoes and season with salt, black pepper and garlic powder.
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Roast in the oven for 25 to 30 minutes, until the edges are golden and crisp.
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Remove the tray, top each potato with crumbled blue cheese, and return to the oven for about 5 minutes to melt the cheese.
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Finish by drizzling buffalo wing sauce over the potatoes and sprinkling with green onions and cilantro. Add extra blue cheese if desired and serve immediately.
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You know it’s official when I’ve turned “buffalo” into a verb.