Buffalo Roasted Potatoes

Buffalo Roasted Potatoes -a spicy side dish, great for game day! Crispy roasted russet potatoes and tangy-hot buffalo sauce come together in this quick and easy recipe.

buffalo roasted potatoes

Potatoes are often my go-to starchy vegetable when I’m craving carbs. Potatoes are easy, inexpensive and if you think about it -there’s really not much a potato can’t do.

Potatoes can be transformed into a variety of shapes and textures and the flavor options are endless. Since I love crispy roasted potatoes and buffalo sauce equally, fusing the two into one satisfying side dish was a no-brainer. Enjoy!

💗 Why You’ll Love this Recipe

  • Fight food boredom! These spice hot potatoes are a great way to switch up your roasted veggie routine.
  • Great budget-friendly recipe for large families, gatherings and potlucks.
  • Adaptable. With simple substitutions this recipe can be adapted for vegan as well as Whole30 diets.

🥔 Ingredients You’ll Need

  • Russet Potatoes (large dice) – have a thick skin and fluffy flesh. They are great for roasting.
  • Avocado Oilcoats the potatoes gets them nice and crispy in the oven.
  • Garlic Powder – adds great flavor.
  • Sea Salt & Ground Black Pepper – enhances flavor.
  • Buffalo Sauce – is a great sauce for roasted potatoes. An easy way to make buffalo sauce is to buy it! I like using The New Primal Buffalo Sauce because it comes in 3 different spice levels and is made with clean ingredients. The medium flavor is perfect.

To learn how to make homemade buffalo sauce see FAQ below.

📖 How to Make Buffalo Roasted Potatoes

1️⃣ Soak diced potatoes: In a large bowl of cold water, soak diced potatoes for 20 minutes. Drain, thoroughly rinse and pat dry as much as possible.

2️⃣ Preheat oven and season potatoes: Preheat oven to 400 degrees. While the oven is preheatin, season potatoes. In a large bowl toss soaked and dried potatoes with avocado oil, salt, pepper and garlic powder. Coat well.

3️⃣ Roast potatoes: On a sheet pan, arrange seasoned potatoes in a single-layer. Bake in preheated oven for 45 minutes (flipping half way through) or until potatoes are roasted-crisp on the outside and buttery smooth and soft on the inside.

4️⃣ Toss in sauce. Let potatoes cool for 5 minutes. Then, in a large bowl, toss roasted potatoes with buffalo sauce. Serve hot.

✨ Recipe Tips

  • Cut potatoes into even shapes and sizes for even cooking.
  • Soak the potatoes after dicing. This recipe will turn out the best if the potatoes are cut and soaked in cold water for at least 20 minutes. This technique releases some of the starches, making for a crispier roasted potato. You can skip this step; however, your potatoes may not be as crispy.
  • Line your baking sheet with parchment paper for quick clean up.
  • Make sure the potatoes are arranged in a single even layer on the sheet pan. You want each piece to have plenty of room to crisp instead of steam.  
  • Make sure your oven is preheated and HOT. This may seem like too high of a temperature, but it’s the perfect temperature for roasting potatoes. Otherwise, they can end up steaming and get mushy.
  • Be sure to flip the potatoes half way through baking, so they roast evenly on all sides.

🍽️ Variations & How to Serve

Change the type of cut on the potatoes. You can cut your potatoes into any equal size and shape like wedges, small diced (breakfast potatoes), grated (hashbrowns). The cooking time will vary depending on the size and shape you use.

Load them up. Top hot roasted buffalo potatoes with shredded cheese, blue cheese crumbles, diced onions, scallions, bacon bits, ranch, diced celery, etc.

Serve them entree style with a protein and vegetable. Check out these dinner entree ideas:

🧊 Storing & Freezing

Storing: Let potatoes cool completely and then store in an air tight container in the fridge for 3 to 5 days.

Freezing: Let roasted potatoes cool completely to room temperature. Then, arrange in a loose layer on a baking sheet. Freeze solid on baking sheet. Transfer frozen pieces to a freezer-safe bag and freeze for up to 3 months. Freeze roasted potatoes before adding buffalo sauce and then toss in buffalo sauce after reheating.


How do you make homemade buffalo sauce?

Here is a quick homemade buffalo sauce recipe:

1 cup Franks Red Hot Sauce
½ cup Butter or Ghee (Ghee for Whole30
⅛ tsp Garlic Powder

Melt butter in a small saucepan, add hot sauce and garlic powder and whisk until fully combined. 

What are the best potatoes for roasting?

The best potatoes you can use for roasting are russets. Unlike other potatoes, they have more stable fibers which keeps them stable while roasting.  Other potatoes, like golden and sweet potatoes tend to get mushy.

Should buffalo sauce before hot or cold before tossing with potatoes?

For the best results, use room temperature buffalo sauce as it won’t cook the potatoes further nor put a chill on them.

More Buffalo Recipes

Instant Pot Crispy Buffalo Wings
Keto Buffalo Popcorn Chicken
Buffalo Chicken Stuffed Peppers
Keto Buffalo Chicken Dip

buffalo roasted potatoes

👩🏻‍🍳 Did You Enjoy This Recipe? 💗

Please leave a ⭐ rating in the recipe card.

Follow me on Instagram, Facebook, or Pinterest for more recipes!

buffalo roasted potatoes

Buffalo Roasted Potatoes

Buffalo roasted potatoes use russet potatoes and buffalo sauce to add a spicy kick to your side dish rotation. Great for a game day dinner!
5 from 2 votes
Print Pin Rate
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 6 -8 Servings
Calories: 123kcal



  • Place cut russet potatoes into a large bowl of cold water. Let sit for 20 minutes.  Drain and rinse potatoes and dry them off as much as possible. 
  • Preheat oven to 400.
  • In a large bowl, toss rinsed, drained and dried potatoes with avocado oil, salt, pepper and garlic powder until evenly coated. 
  • Place in a single layer on a large sheet pan and bake for 45 minutes to 1 hour flipping halfway through.
  • Cool for 5 minutes, add cooked potatoes to a large bowl and toss with buffalo sauce. Serve hot. 


Buffalo Roasted Potato Recipe Tips:

This recipe will turn out best if you soak the cut potatoes beforehand in cold water for at least 20 minutes.  You could skip this step but releasing the starches from the potato will make for a more crispy potato. 
Keep the oven hot.  It may seem like the temperature of the oven is too hot, but it will make sure the potatoes are roasted and not steamed and mushy.
Make sure potatoes are in an even layer on the sheet pan to make sure as much moisture escapes from them as possible. 


Serving: 1g | Calories: 123kcal | Carbohydrates: 25g | Protein: 3g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 701mg | Fiber: 3g | Sugar: 1g

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating