Buffalo roasted potatoes use russet potatoes and buffalo sauce to add a spicy kick to your side dish rotation.
Potatoes are often my go to side dish for carbs. They are simple, cheap and can be done up in a million different ways with a million different flavor combinations. And since I love buffalo sauce so much, there was no reason I couldn’t pair them up for a side dish that has a spicy twist.
What kind of potatoes are good for buffalo roasted potatoes?
The best potatoes you can use for this recipe are russet potatoes. Unlike other potatoes, they have more stable fibers which keeps them from falling apart as much when roasting. Other potatoes like golden and sweet potatoes may not hold up as well or may not be able to hold on to buffalo sauce well.
How do I make buffalo sauce?
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. My favorite is the medium buffalo sauce.
If you do want to make your own, here is a quick homemade buffalo sauce recipe:
- 1 cup Franks Red Hot Sauce
- 1/2 cup Butter or Ghee
- 1/8 tsp Garlic Powder
Melt butter in small saucepan, add hot sauce and garlic powder and whisk until fully combined. That’s it!
How to make buffalo roasted potatoes:
- Place cut russet potatoes into a large bowl of cold water. Let sit for 20-30 minutes. Drain and rinse potatoes and dry them off as much as possible.
- Preheat oven to 400.
- 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 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.
Other Recipes Using Buffalo Sauce:
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!
Ingredients
- 2 lbs Russet Potatoes, large dice
- 2 tbsp Avocado Oil
- 1.5 tsp Garlic Powder
- 1.5 tsp Sea Salt
- 1/8 tsp Ground Black Pepper
- 1/3 cup Buffalo Sauce
Instructions
- 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.
Notes
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.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 123Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 701mgCarbohydrates: 25gFiber: 3gSugar: 1gProtein: 3g
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