These Crispy Buffalo Potatoes are a bold and easy way to bring the flavors of buffalo wings to your dinner table—without the fuss. A Little Garlic & Parsley™ Little Potatoes steam perfectly in the microwave, then get tossed in tangy buffalo sauce for a spicy, satisfying bite. They’re great as a quick weeknight side, a game-day snack, or a fun shareable appetizer. Want to make it even easier? Use your favorite bottled buffalo sauce and serve with ranch or dairy-free dressing for dipping.

Kid-Friendly Tips

  • Use a mild buffalo sauce or mix buffalo with a little honey to soften the heat

  • Serve with ranch, yogurt dip, or dairy-free ranch for dipping

  • Let kids help toss the potatoes in the sauce after roasting

On-the-Go & Make-Ahead Tips

  • Roast the potatoes ahead of time and reheat in the air fryer to crisp them back up

  • Pack leftovers with carrot sticks and dip for a lunchbox snack

  • Turn leftovers into a buffalo potato wrap with lettuce and chicken

Prep
10 mins
Cook
35 mins
Serves
4
Ingredients
6
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Equipment

  • Baking sheet
  • Large bowl

Ingredients

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  • 1 lb Little Potatoes
  • 1 Tbsp olive oil
  • (To taste) salt and pepper
  • 3 Tbsp butter, melted
  • 2 Tbsp hot sauce
  • (For serving) Ranch dressing of choice
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Instructions

  • Step 1

    Preheat the oven to 450 °F.

  • Step 2

    Toss the potatoes with olive oil and pinch of salt and pepper until very well coated.

  • Step 3

    Place on a single layer on a baking sheet and roast for 15 minutes, then shake the baking sheet to loosen the potatoes and cook another 10 to 15 minutes until very crispy.

  • Step 4

    While the potatoes are cooking, melt together the butter and hot sauce in a large bowl.

  • Step 5

    Remove the potatoes from the oven and immediately place the potatoes in the butter bowl. Toss to coat.

  • Step 6

    Serve hot with ranch dressing!