What is the difference between smashed and mashed potatoes?

Smashed and mashed potatoes have similar names but are quite different! Both methods call for boiling the potatoes first, but mashed potatoes involve fully mashing the potatoes (even using a mixer) to create creamy potatoes. While smashed potatoes are only flattened and not fully mashed up.

What type of potatoes should be used?

The key for crispy smashed potatoes is to use small potatoes. You can use any type of potato, but typically baby or small potatoes are available in the red or yellow variety. Try to use potatoes that are around the same size for even cooking. The smaller the potato, the easier to get them nice and crispy.

Can I boil potatoes ahead of time?

Yes, you can boil the potatoes ahead of time! They can be pre-boiled up to a day or two in advance. Store the boiled potatoes in the fridge in an airtight continuer until ready to proceed with the recipe. I recommend letting the potatoes sit at room temperature for 10-20 minutes to warm up slightly before smashing and roasting.

Smashed Buffalo Potatoes | Kathleen's Cravings

Buffalo Smashed Potatoes

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★★★★★

5 from 1 reviews

Smashed Buffalo Potatoes are crispy on the outside, tender and fluffy on the inside, and drizzled in buffalo sauce. Serve with your favorite ranch or blue cheese dressing for the best side dish, snack, or appetizer!

Author: Kathleen
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4 servings
Category: Sides
Method: Oven
Cuisine: American
Diet: Vegetarian

Ingredients

1 1/2 lbs baby potatoes
1 tablespoon olive oil
3 tablespoons butter, melted
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1/4 cup buffalo sauce, warmed
Chopped fresh chives or parsley
Blue Cheese Crumbles, optional
Ranch or Blue Cheese Dressing, for serving

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Instructions

Boil Potatoes - Preheat the oven to 425 degrees F and boil a large pot of water with a big pinch of salt. Once boiling, add the scrubbed potatoes and cook until fork tender. About 15-20 minutes depending on the size of the potatoes. They need to be tender enough that you can smash them down. Drain the potatoes and let them sit in a colander for about 5 minutes to fully dry (you may need to pat dry with a towel) and cool down slightly.
Smash Potatoes - Brush a large sheet pan with the olive oil and add the dried, boiled potatoes. Smash down the potatoes using a cup, flat bottomed measuring cup, mug, etc. When smashing, try to keep the potatoes in one piece and smashed to an even 1/2 inch thickness.
Season Potatoes - Brush or drizzle the melted butter evenly over the smashed potatoes. Sprinkle on the garlic powder, salt, and pepper.
Roast - Roast the potatoes in the hot oven for 25-30 minutes until they are golden brown and crispy.
Serve - Warm the buffalo sauce (in the microwave or on the stove) and drizzle over the smashed potatoes. Serve with ranch, a sprinkle of chives, and blue cheese crumbles (if desired).

Notes

Prep in Advance - You can boil the potatoes in advance for even fast prep. Store in the fridge for 1 to 2 days and let come to room temperature before smashing and roasting.

Sheet Pan Size - Either use a large sheet pan or use two smaller sheet pans. It's important for the potatoes to have room on the pan. Overcrowding can cause steaming and keep the potatoes from getting crispy.

Nutrition

Serving Size: 1/4 of potatoes
Calories: 262
Sugar: 2 g
Sodium: 161.5 mg
Fat: 16.6 g
Carbohydrates: 26.8 g
Fiber: 4.1 g
Protein: 3 g
Cholesterol: 34.3 mg

Keywords: Crispy Smashed Potatoes, Buffalo Smashed Potatoes, Smashed Potatoes

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