When you need an appetizer that wows a crowd, these Buffalo Potatoes deliver. Potato cubes are fried until crispy and then seasoned to perfection. The finishing touch is a drizzle of creamy buffalo sauce and a sprinkle of blue cheese and scallions. The result is a snack or side that is sure to delight!
If you love both buffalo chicken and potatoes, don’t miss these crispy buffalo potatoes! They are the best way I know to elevate your appetizer game.
There is so much to love about these crispy little bites.
Give them a try, and let me know how it goes.
- Potatoes: I like to use russet potatoes in this recipe, but you can really use any type of potato that you like. Just make sure to cut them into pieces that are about ½-inch thick so that they'll cook evenly.
- Vinegar: This helps the potatoes to form a crust and hold their shape.
- Oil: You'll need some oil for frying the potatoes. Avocado oil is my go-to, but you can use your favorite high-heat oil. Olive oil is fine to cook in but I don’t recommend frying with extra virgin olive oil.
- Salt: I like to use sea salt in this recipe, but you can use any type of salt that you have on hand.
- Smoked paprika: This gives the potatoes a nice smoky flavor. Fee free to add other seasonions if you like - black pepper and garlic powder are great additions.
For the Sauce
- Mayonnaise: This helps to smooth out the sauce and add some creaminess.
- Sour cream: This also adds some creaminess and is the perfect cooling counterbalance to the buffalo sauce.
- Buffalo sauce: You can use your favorite brand of buffalo sauce here.
- Smoked paprika: I like to add a little bit more smoked paprika to the sauce for extra flavor, but you can omit it if you'd like.
- Blue cheese: I like to use crumbled blue cheese in this recipe. You could use cheddar cheese or even blue cheese dressing if you like.
- Scallions: Green onions add a nice pop of color and flavor. You could also use chopped chives or diced red onions.
Tips & Tricks
- To make buffalo potato wedges, cut the potatoes into wedges rather than cubes and increase the cooking time by 5 to 7 minutes or until the potatoes are tender.
- If you'd like, you can bake the potatoes instead of frying them. Just brush them with oil and bake in a 400 degrees ° F oven for 25 to 30 minutes, until tender.
These buffalo potatoes are a great appetizer for game day or your next potluck. Serve them with carrots, celery, wing sauce, and ranch dressing.
Want to serve this as a side? Here are some great options!
Frequently Asked Questions
How Spicy Are These Potatoes?
The beauty of this recipe is that the spice, for the most part, comes from the sauce. This means that you are in complete control!
If you want to make this mild, make sure you use a mild smoked paprika. Most smoked paprika that you get at a grocery store will be mild, but be aware that it does come in a hot version too.
Serve with the sauce on the side, and even the most heat-adverse will enjoy this recipe.
What Potatoes Are Best For This Recipe?
I like to use russet potatoes in these pan-fried potatoes. They have a nice starchy quality that helps them to form a crust and hold together well.
Other potatoes like Yukon gold or red potatoes will also work, but they may not hold together as well and may require a longer cooking time.
Tools Needed Storage
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- Baking Sheet
- Large Skillet
Step by Step
First, start by cutting the potatoes into cubes that are about ½-inch thick. You can cut them larger or smaller if you'd like, but just know that the cooking time may vary.
Next, add the potatoes to a pot and cover them with water. Add the vinegar and bring it to a boil. Reduce to a simmer and cook for 6 minutes.
Drain the potatoes and transfer them to a paper towel lined baking sheet.
Heat ¼-inch of oil in a large skillet over medium-high heat. Add half of the potatoes and cook, stirring occasionally, for 10 minutes.
Remove from the oil with a slotted spoon and transfer to a fresh paper towel lined baking sheet. Season with ¾ teaspoon of salt and ½ teaspoon of smoked paprika.
Repeat with the remaining potatoes.
While the potatoes are cooking, whisk together the mayonnaise, sour cream, buffalo sauce, smoked paprika, and blue cheese in a small bowl.
Serve the potatoes with the sauce drizzled on top or on the side. Top with scallions and blue cheese, if desired.
- 2 pounds russet potatoes peeled and cut into pieces, about ½-inch thick
- 2 ½ tablespoons white vinegar
- Oil for frying
- 1 ½ teaspoons sea salt
- 1 teaspoon smoked paprika
- ¼ cup mayonnaise
- ¼ cup sour cream
- ¼ cup Buffalo sauce
- ¼ teaspoon smoked paprika
- For Serving
- ½ cup crumbled blue cheese
- 2 scallions green parts only, chopped
- Place the potatoes in a medium pot and cover them with water. Add the vinegar to a pot.
- Bring to a boil and then reduce to a simmer.
- Cook for 6 minutes.
- Drain, and transfer to a paper-towel-lined baking sheet.
- Heat ¼-inch of oil in a large skillet over medium-high heat
- Add half of the potatoes and cook, stirring occasionally, for 10 minutes.
- Remove from the oil with a slotted spoon and transfer to a fresh paper towel lined baking sheet. Season with ¾ teaspoon of salt and ½ teaspoon of smoked paprika.
- Repeat with the remaining potatoes.
- While the potatoes are cooking, whisk together the mayonnaise, sour cream, hot sauce, garlic, and smoked paprika.
- Transfer the potatoes to a serving platter.
- Drizzle with the sauce and sprinkle with the blue cheese and scallions.
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