Crispy Smashed Buffalo Potatoes


Chrissy Teigen’s crispy smashed Buffalo potatoes take your favorite crispy roasted potatoes to a whole new level. They’re tossed in a fiery Buffalo sauce and topped with a cooling blue cheese and buttermilk sauce.

A white plate filled with crispy smashed buffalo potatoes with a bowl of blue cheese sauce on the side and a spoon resting inside.

Adapted from Chrissy Teigen | Cravings: Hungry for More | Clarkson Potter, 2018

We’re guessing you’ve probably already experienced (and fallen in love with) crispy smashed potatoes and their creamy centers and crunchy edges. These crispy smashed Buffalo potatoes from Chrissy Teigen take those starchy delights to a whole new level. After experiencing them tossed in fiery Buffalo wing sauce and drizzled with a cooling blue cheese, sour cream, and buttermilk sauce, you may never go back to plain smashed potatoes again. We certainly won’t.–Angie Zoobkoff

Smashed Buffalo Potato FAQs

How spicy are these potatoes?

If you’re familiar with the Scoville scale, the spiciness of Frank’s Red Hot Original is at 450 SCU, which is roughly the same level of spice as pepperoncini or pimiento peppers. You can adjust the spice level of the recipe by changing up the hot sauce used, using a bit less than 1/4 cup, or serving the sauce on the side. The sour cream/blue cheese sauce definitely has a cooling factor – so don’t forget to add a dollop of that.

What should I serve with Buffalo potatoes?

This time of year, we’re thinking about burgers, brats, hot dogs, grilled or smoked chicken, and summer salads. If you can’t get enough buffalo flavor, serve them with wings! Make sure you have lots of carrots, celery, and ranch and/or blue cheese for dipping. And napkins!

Do I need to peel the potatoes before roasting?

No. This recipe calls for baby potatoes, which have thin skins, so it’s not necessary to peel them. Plus, the crispy skins are the best part!

Crispy Smashed Buffalo Potatoes

A white plate filled with crispy smashed buffalo potatoes with a bowl of blue cheese sauce on the side and a spoon resting inside.

We all know and love crispy smashed potatoes. Adding fiery hot sauce and a creamy blue cheese sauce takes that experience to a whole new level.

Chrissy Teigen

Prep 25 mins

Cook 50 mins

Total 1 hr 15 mins

For the blue cheese sauce

Make the potatoes

  • Preheat the oven to 425°F (220°C).

  • Put the potatoes in a large microwave-safe bowl and fill the bottom with 1/2 inch (12 mm) of water. Cover with plastic wrap and poke the wrap a few times with a fork. Microwave on high until the potatoes can be easily pierced with a fork, about 10 minutes, stirring once, and replenishing the water as needed. Remove, uncover, drain well, and cool until just warm.

  • Using the heel of your hand, smash the potatoes into rounds. (You want them to hold together, so be gentle. Love your potatoes, even when you’re smashing them in the face.)

  • Pour the oil onto a large rimmed baking sheet and sprinkle the oil with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper. Arrange the smashed potatoes on the sheet and sprinkle the tops with the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Put it on the floor of the oven and roast until the undersides are crispy but not burnt, 10 to 20 minutes.

  • Remove the baking sheet from the oven and use tongs or a spatula to flip the potatoes, then return to the oven and roast until the undersides are crispy, 10 to 20 minutes more.

Make the blue cheese sauce

  • In a small bowl, whisk together the sour cream, blue cheese, mayonnaise, 2 tablespoons buttermilk, and black pepper, to taste. If the sauce is too thick, whisk in more buttermilk, one tablespoon at a time until desired consistency is achieved.

Make the Buffalo sauce

  • In a small saucepan over medium-high heat, combine the butter and garlic and cook until the butter melts and the garlic is fragrant, about 2 minutes.

  • Whisk in the hot sauce, cayenne, and black pepper, to taste, and return to the heat just to warm it back up. Cover to keep warm.

  • When the potatoes are done, remove them from the oven and dump them onto a serving platter. Pour the warm Buffalo sauce over the potatoes and drizzle with the blue cheese sauce. Season to taste with black pepper and garnish with chives.

Serving: 1portionCalories: 441kcal (22%)Carbohydrates: 32g (11%)Protein: 6g (12%)Fat: 33g (51%)Saturated Fat: 11g (69%)Polyunsaturated Fat: 5gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 41mg (14%)Sodium: 1144mg (50%)Potassium: 804mg (23%)Fiber: 4g (17%)Sugar: 2g (2%)Vitamin A: 516IU (10%)Vitamin C: 45mg (55%)Calcium: 97mg (10%)Iron: 2mg (11%)

Recipe Testers’ Reviews

Originally published May 27, 2022

#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.


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