Crispy Buffalo Ranch Smashed Potatoes

The proper sport day appetizer. Pair these crispy taders along with your favourite brisket and roasted root vegetable for a full meal.


  • 2 lbs mini spherical potatoes (Generally referred to as “one chunk” potatoes)
  • 2 Tbsp olive oil
  • three cups child arugula (you possibly can at all times add extra greens!)
  • 2 Tbsp reduced-fat feta cheese
  • Coarse Salt


  • In a big pot add potatoes and canopy with water. Deliver to a boil. Prepare dinner till potatoes are tender (can poke simply with a fork).
  • Drain and sit for three minutes to chill barely.
  • Line a baking sheet with parchment paper then scatter cooked potatoes across the paper.
  • Utilizing a flat mallet (or no matter flat utensil you could have), press into every potato to smash it flat.
  • Drizzle olive oil and course salt on potatoes. Bake for 20-30 minutes at 425 levels till edges are crispy with a young heart.
  • Prime with ranch and buffalo sauces (recipes under), arugula, and feta cheese.

    The Sauce Elements

    • 2 cups non-fat plain Greek yogurt
    • 1 packet Hidden Valley Ranch dry seasoning
    • Scorching sauce or buffalo wing sauce

    Ranch Sauce

    Mix 1 cup plain non-fat Greek yogurt and 1/2 to 1 Tbsp hidden Valley Ranch Dry seasoning. Alter for desired style.

    Buffalo Sauce

    Mix 1 cup plain non-fat Greek yogurt along with your 1/2-1 Tbsp of your favourite scorching sauce or buffalo sauce. Alter for desired spice degree.


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