Buffalo Potatoes

4 from 2 votes

Buffalo potatoes are crispy on the outside, tender in the middle, and have the perfect amount of spice. Made with just 4 simple ingredients, they are great for an easy side dish, party appetizer, or game day. Gluten-free, dairy-free, paleo, and Whole30.

Course Appetizer, Side Dish

Cuisine American

Keyword buffalo potato, buffalo potatoes

Prep Time 5

Cook Time 45

Total Time 50

Servings cups

Calories 164kcal

Author Kelly Nardo

Ingredients

2 pounds russet potateos, diced into 1-1.5 inch pieces
1 1/2 tablespoons avocado oil
1/4 cup + 1 tablespoon hot sauce (I suggest Frank's Red Hot)
1 teaspoon garlic powder
pinch of pepper
for serving: green onions, hot sauce, blue cheese dressing

Instructions

Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
In a small bowl, mix together oil, hot sauce, garlic powder, and pepper until well combined.
Toss potatoes with buffalo sauce. Add potatoes to a large mixing bowl and pour over the buffalo sauce mixture. Mix until well to combine. Scoop out your potatoes and add to your baking sheet, spreading them out evenly so they are not touching. Try not to get a lot of sauce on the pan as it will burn a little. If you have extra in the bowl, I like to spoon it on top of the potatoes (see pictures in the post).
Bake potatoes. Place in the oven and roast for 40-45 minutes, flipping potatoes halfway through, until slightly browned.
Enjoy! Garnish with green onions and a little more hot sauce and enjoy!

Nutrition