By now you should know I am obsessed with anything buffalo flavored. We are also obsessed with potatoes in our house and eat them 3-5 times a week. It wasn’t too long before these buffalo potatoes were born.
The combination is absolutely perfect too. The potatoes get a perfect crisp on the outside, are soft in the middle, and have a good kick of spice to them, without being overpowering.
I love them for an easy spiced-up side at dinner along with some protein and veggies. You can also make them for an appetizer for a party served alongside some blue cheese dressing or ranch for dipping. And if you want to get fancy, you could totally spice them up as well with a little sprinkle of cheese on top.
Why we love these buffalo potatoes
- the perfect amount of buffalo flavor
- slightly crispy on the outside and tender in the middle
- perfect as an appetizer, a side dish, or game day watching
- can be made in the oven or air fryer!
Ingredients
- avocado oil
- hot sauce – I love Frank’s original for the best buffalo flavor
- garlic powder
- potatoes – I like russet potatoes or yukon gold
- salt and pepper
- for serving – green onions, hot sauce
How to make buffalo potatoes
- Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a small bowl, mix together oil, hot sauce, garlic powder, and pepper until well combined.
- Toss potatoes with buffalo sauce. Add potatoes to a large mixing bowl and pour over the buffalo sauce mixture. Mix until well to combine. Scoop out your potatoes and add to your baking sheet, spreading them out evenly so they are not touching. Try not to get a lot of sauce on the pan as it will burn a little. If you have extra in the bowl, I like to spoon it on top of the potatoes (see photos).
- Bake potatoes. Place in the oven and roast for 40-45 minutes, flipping potatoes halfway through, until slightly browned.
- Enjoy! Sprinkle with green onions and a little more hot sauce and enjoy!
Which type of potatoes are best for roasting?
When roasting potatoes, you want to choose potatoes with a higher starch content, like yukon gold potatoes or russet potatoes. Both will crisp up nicely but still stay tender in the middle. I find russets are best and are what are most commonly used. Yukon gold has a little bit of a buttery taste.
Do you have to soak potatoes before roasting?
Soaking potatoes in cold water can help release some of their starch and yield a crispy outside. That being said, I find it is not necessary as when roasting at higher temperatures, the air gets hot enough to get them crispy. I have never soaked my potatoes, but if you want to try, feel free to.
Air fryer buffalo potatoes
If you prefer an air fryer over the oven, here is how to make them:
- Follow the directions as written for prepping the potatoes.
- Roast. Add potatoes to your air fryer basket, spreading them out evenly. It is okay if they are on top of each other and overlapping. Set to 400 degrees for 15 minutes. At the 15-minute mark, remove the basket and shake well. Continue to cook for another 10-15 minutes until tender and slightly browned on the outside (time will depend on how crispy you want them).
What to serve with buffalo potatoes
The beauty of these roasted potatoes is that they can go with just about anything. Here are some suggestions:
- drizzle or dip – blue cheese dressing or ranch dressing
- for topping – sliced green onions, blue cheese crumbles, shredded cheddar cheese, sea salt
And for serving:
- burger salad
- buffalo chicken tenders
- grilled chicken thighs
- buffalo wings
- alongside any protein and veggies for a healthy and balanced meal
Storage
- fridge – first, let cool completely. Add leftovers to a sealable airtight container and store in the fridge for up to 4 days.
- reheating – I find these are best fresh out of the oven, but to reheat, either heat up in a saute pan on the stove with a little oil, or pop them back in the oven or air fryer until warmed through.
Substitutions
- avocado oil – olive oil or another neutral oil will work. Butter or ghee will also work, but might not crisp up as well.
- hot sauce – I find Frank’s is the best, but you can use whatever kind you like.
- potatoes – russet potatoes, yukon gold, or baby potatoes work the best for this recipe as they get super crispy. You can substitute another potato if needed.
More healthy side dishes
- carrot fries
- parmesan roasted parsnips
- honey mustard potato salad
- blue cheese coleslaw
- best air fryer french fries
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Buffalo Potatoes
ingredients
- 2 pounds russet potateos, diced into 1-1.5 inch pieces
- 1 1/2 tablespoons avocado oil
- 1/4 cup + 1 tablespoon hot sauce (I suggest Frank's Red Hot)
- 1 teaspoon garlic powder
- pinch of pepper
- for serving: green onions, hot sauce, blue cheese dressing
instructions
- Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a small bowl, mix together oil, hot sauce, garlic powder, and pepper until well combined.
- Toss potatoes with buffalo sauce. Add potatoes to a large mixing bowl and pour over the buffalo sauce mixture. Mix until well to combine. Scoop out your potatoes and add to your baking sheet, spreading them out evenly so they are not touching. Try not to get a lot of sauce on the pan as it will burn a little. If you have extra in the bowl, I like to spoon it on top of the potatoes (see pictures in the post).
- Bake potatoes. Place in the oven and roast for 40-45 minutes, flipping potatoes halfway through, until slightly browned.
- Enjoy! Garnish with green onions and a little more hot sauce and enjoy!
Chloe says
Loved this recipe. Simple, quick, and delicious. I used sweet potatoes and Primal Kitchen buffalo sauce since that’s what I had on hand. The balance of the tangy, spicy sauce with the sweetness of the potatoes was wonderful. It was definitely a hit for our Super Bowl party. I’ll definitely be making it again. Thanks Kelly!
Kelly says
Love the use of sweet potatoes here for the sweet and spicy! So glad they were a hit, thanks for trying them, Chloe!