These Buffalo Smashed Potatoes are baked on a sheet pan until crispy, drizzled with buffalo sauce and served with vegan cilantro ranch!

These Buffalo Smashed Potatoes are baked on a sheet pan until crispy, drizzled with buffalo sauce and served with vegan cilantro ranch | ThisSavoryVegan.com #thissavoryvegan #potatoreccipes #veganappetizers

If you love potatoes then you need to try these crispy smashed potatoes! Baby potatoes are boiled until fork tender, then smashed until flattened. Baked in olive oil, salt & pepper until crispy and tossed with buffalo sauce. These are served with fresh cilantro & vegan cilantro ranch. The perfect party appetizer or dinner side!

How to Prep the Potatoes

I like using baby dutch potatoes for this recipe. They are super creamy on the inside and the skin gets a nice crispy crust.

Add the potatoes to a stock pot and cover with water. Bring the water to a boil, lower the heat and simmer until the potatoes are fork tender – about 10 minutes. Drain the potatoes and add olive oil, salt & pepper to a rimmed baking sheet.

These Buffalo Smashed Potatoes are baked on a sheet pan until crispy, drizzled with buffalo sauce and served with vegan cilantro ranch | ThisSavoryVegan.com #thissavoryvegan #potatoreccipes #veganappetizers

Add the potatoes to the baking sheet – and now we smash. You can either place another baking sheet on top of them and press down OR use a glass to press each potato individually. Top with the rest of the oil, salt & pepper and bake in the oven for 20 minutes – flipping halfway.

Take the potatoes out of the oven, flip one more time and drizzle with buffalo sauce. Place back in the oven for another 5-10 minutes, or until crispy.

These Buffalo Smashed Potatoes are baked on a sheet pan until crispy, drizzled with buffalo sauce and served with vegan cilantro ranch | ThisSavoryVegan.com #thissavoryvegan #potatoreccipes #veganappetizers

How to Serve

Of course these crispy potatoes need a dipping sauce. I made a simple homemade cilantro ranch. It is just a combo of vegan mayo, oil, vinegar, dry seasonings, fresh cilantro & jalapeño. Give everything a mix, a taste and you are ready to eat.

These Buffalo Smashed Potatoes are baked on a sheet pan until crispy, drizzled with buffalo sauce and served with vegan cilantro ranch | ThisSavoryVegan.com #thissavoryvegan #potatoreccipes #veganappetizers

I like to top the hot potatoes with fresh cilantro before serving. You can get in there with your hands and dip away – or for a more civilized tactic, grab a fork.

These potatoes have the perfect amount of crunch, spice and creaminess.

These Buffalo Smashed Potatoes are baked on a sheet pan until crispy, drizzled with buffalo sauce and served with vegan cilantro ranch | ThisSavoryVegan.com #thissavoryvegan #potatoreccipes #veganappetizers

Did you Make this Recipe?

If you made these Buffalo Smashed Potatoes I would LOVE to hear what you thought. Be sure to drop a comment and a rating below! You can also tag me on social media if you snapped a photo. I LOVE seeing your recreations!

Buffalo Smashed Potatoes

Servings: 8
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
These Buffalo Smashed Potatoes are baked on a sheet pan until crispy, drizzled with buffalo sauce and served with vegan cilantro ranch!
5 from 1 rating

Ingredients

FOR THE CILANTRO RANCH

  • 1/4 cup vegan mayo
  • 2 tablespoons olive oil
  • 2 tablespoons cilantro finely chopped, plus more for serving
  • 1/2 jalapeño finely chopped, optional
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried chives
  • 1/4 teaspoon pepper
  • 1 tablespoon apple cider vinegar
  • non-dairy milk optional

Equipment

Instructions
 

  • Preheat the oven to 425 degrees.
  • Add the potatoes to a stock pot and cover with water. Bring the water to a boil, lower heat and simmer for 10 minutes – or until the potatoes are fork tender. Drain the potatoes.
  • Add 1/4 cup olive oil, 1/4 teaspoon pepper and 1/4 teaspoon of salt to a rimmed baking sheet. Place the potatoes on the baking sheet and use the bottom of a glass to press the potatoes down. Once all of the potatoes are smashed, add the rest of the oil, salt & pepper. Place in the oven and bake for 20 minutes, flipping halfway. Flip again and drizzle with the buffalo sauce. Bake for another 5-10 minutes, or until the potatoes are crispy.
  • Meanwhile, add all of the ranch ingredients to a bowl and stir to combine. Taste and adjust seasonings as needed. Add non-dairy milk to thin as needed.
  • Serve the potatoes with more cilantro and the ranch on the side.

Video

Calories: 263kcal, Carbohydrates: 16g, Protein: 2g, Fat: 22g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Sodium: 421mg, Potassium: 369mg, Fiber: 2g, Sugar: 1g, Iron: 1mg
Cuisine: American
Course: Appetizer, Side Dish
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.
These Buffalo Smashed Potatoes are baked on a sheet pan until crispy, drizzled with buffalo sauce and served with vegan cilantro ranch | ThisSavoryVegan.com #thissavoryvegan #potatoreccipes #veganappetizers