Buffalo Smashed Potatoes
These Buffalo Smashed Potatoes are baked on a sheet pan until crispy, drizzled with buffalo sauce and served with vegan cilantro ranch!
Ingredients
- 1.5 pounds baby dutch potatoes
- 1/2 cup olive oil separated
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1/4 cup buffalo sauce
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
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