There’s something undeniably satisfying about smashed potatoes—crispy on the outside, soft on the inside, and packed with flavor. But when you take them up a notch with Buffalo sauce, ranch dressing, and loads of melted cheese, they become downright addictive. That’s exactly what these Smashed Buffalo Ranch Cheddar Potatoes deliver—an irresistible combination of heat, tang, crunch, and creaminess. Inspired by Chef Maniac, this recipe is perfect for game day, BBQs, or when you just want an indulgent side dish that steals the show.
Why This Recipe Works
I’ve made my fair share of loaded potatoes, but this version is next-level. Here’s why:
- Smashing creates more crispy edges – More surface area = more crunch!
- Buffalo sauce & ranch – A classic duo that brings heat and tangy creaminess.
- Melty cheddar & optional blue cheese – Because more cheese is always a good idea.
- Simple ingredients, big flavor – You don’t need much to make these unforgettable.
Ingredients You’ll Need
(Serves 4 | Prep Time: 10 mins | Cook Time: 25 mins)
- 1½ lbs baby potatoes (red or Yukon gold work best)
- 2 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp salt & black pepper
- ½ cup Buffalo sauce
- ¼ cup ranch dressing
- 1 cup shredded cheddar cheese
- ¼ cup crumbled blue cheese (optional, for extra tang)
- 2 tbsp chopped green onions (for garnish)
Step-by-Step Instructions
1. Boil the Potatoes
I start by boiling the baby potatoes in salted water until they’re fork-tender, which takes about 10-15 minutes. Once they’re cooked through, I drain them and let them cool slightly—this makes them easier to smash without falling apart.
2. Preheat the Oven & Smash the Potatoes
I preheat my oven to 425°F (220°C) and line a baking sheet with parchment paper. Then, I place the potatoes on the sheet and use the back of a glass or potato masher to gently smash each one until they’re flattened but still holding together.
3. Season & Bake Until Crispy
Now comes the key to achieving crispy perfection! I drizzle the potatoes with olive oil, then sprinkle on garlic powder, salt, and black pepper. Into the oven they go for 20 minutes, baking until they’re golden brown and crispy on the edges.
4. Add the Buffalo, Ranch & Cheese
Once the potatoes are crisp, I remove them from the oven and drizzle them generously with Buffalo sauce and ranch dressing. Then, I sprinkle shredded cheddar cheese on top (plus crumbled blue cheese if I’m feeling extra indulgent).
5. Bake Again & Serve
I pop them back into the oven for 5 more minutes—just long enough for the cheese to melt into gooey perfection. Once they’re out, I finish them off with chopped green onions for a fresh pop of flavor.
Pro Tips for the Best Smashed Potatoes
- Use small potatoes – They crisp up better and have the perfect bite-size texture.
- For extra crispiness, pat the boiled potatoes dry before smashing them.
- Love heat? Add a pinch of cayenne or drizzle with extra Buffalo sauce before serving.
- Swap the cheese! Try pepper jack for spice or gouda for extra creaminess.
- Make ahead tip: Boil and smash the potatoes earlier in the day, then season and bake when ready to serve.
What to Serve With These Potatoes
These Smashed Buffalo Ranch Cheddar Potatoes are the perfect side dish, but they also work great as an appetizer. Here’s what I love pairing them with:
- Grilled chicken or steak – The bold flavors complement any protein.
- A crisp ranch salad – To balance the richness.
- Celery sticks & extra ranch – A nod to Buffalo wings!
FAQs (From My Kitchen to Yours)
Q: Can I make these in an air fryer?
A: Yes! Air fry at 400°F for 15-18 minutes, then add the cheese and cook for 2-3 more minutes.
Q: Can I use sweet potatoes instead?
A: Definitely! Sweet potatoes add a natural sweetness that pairs surprisingly well with Buffalo sauce.
Q: Do leftovers reheat well?
A: Yes! Reheat in the oven at 375°F for 10 minutes or in the air fryer for 5 minutes to crisp them back up.
Why These Potatoes Deserve a Spot on Your Table
If you love bold, cheesy, and crispy flavors, these Smashed Buffalo Ranch Cheddar Potatoes are a must-try. They’re ridiculously easy to make, packed with flavor, and guaranteed to disappear fast. Whether it’s game day, a BBQ, or just a craving for something indulgent, this recipe delivers every time.
For more delicious recipes, check out Chef Maniac. If you try these, let me know how you serve them—I’d love to hear your favorite toppings and variations!
Smashed Buffalo Ranch Cheddar Potatoes – The Ultimate Flavor Explosion
Ingredients
- 2 tbsp olive oil
- 1 cup shredded cheddar cheese
- 2 tbsp chopped green onions (for garnish)
- 1 lb small potatoes (such as baby Yukon gold or red potatoes)
- 1/2 cup ranch dressing
- 1/4 cup Buffalo sauce
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Wash the potatoes and place them in a large pot. Cover with water and add a pinch of salt.
- Bring to a boil and cook until fork-tender, about 15-20 minutes.
- Drain the potatoes and let them cool slightly. Once cool enough to handle, gently smash each potato with the palm of your hand or the bottom of a glass.
- On a baking sheet, arrange the smashed potatoes and drizzle with olive oil. Season with salt and pepper.
- Bake in the preheated oven for 15 minutes, until crispy and golden.
- In a small bowl, mix together the ranch dressing and Buffalo sauce.
- Remove the potatoes from the oven and drizzle the ranch-Buffalo mixture over the top. Sprinkle with shredded cheddar cheese.
- Return to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped green onions before serving.
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