Smashed Buffalo Potatoes Recipe
Prep Time:
15 minutes
Cook Time:
55 minutes
Servings:
6 Servings
Ingredients
  • 2 pounds small Yukon Gold potatoes
  • 2 teaspoons salt, divided
  • ¼ cup olive oil
  • ½ teaspoon black pepper
  • ¼ cup unsalted butter
  • ⅓ cup Frank's Red Hot Original hot sauce
  • ½ teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • ½ cup crumbled blue cheese
  • 3 scallions, sliced
Directions
  1. Add the potatoes and 1 teaspoon salt to a large pot and cover with cold water by 1 inch.
  2. Bring to a boil over high heat, then reduce to low for about 10 minutes until the potatoes are tender but the skins are still intact.
  3. Preheat the oven to 450 F while the potatoes cook.
  4. Drain the potatoes and let them sit in the colander for 5 minutes so the steam escapes and the skins look dry.
  5. Brush or drizzle 2 tablespoons of the olive oil over a large rimmed sheet pan
  6. Arrange the potatoes on the pan with about 2 inches between each one and press each potato with the bottom of a sturdy glass to break the skin and smash.
  7. Drizzle the remaining olive oil over the tops and sprinkle with the remaining salt and the black pepper.
  8. Roast for 25 minutes, until the potatoes are golden brown with crisp edges.
  9. While the potatoes roast, melt the butter with the hot sauce, garlic powder, and smoked paprika in a small saucepan over low heat.
  10. Whisk until the sauce is smooth and glossy, then take it off the heat. (Don't let it boil, or it can separate.)
  11. Brush the Buffalo sauce generously over the hot potatoes right on the pan.
  12. Return the pan to the oven for 3 minutes, just until the sauce looks set and shiny instead of wet.
  13. Transfer the potatoes to a platter and add the blue cheese and scallions over the top before serving.