Next Post
Skillet White Pesto Marry Me Chicken and Orzo.
This post may contain affiliate links, please see our privacy policy for details.
Easy, Crispy Parmesan Crusted Buffalo Potatoes. Made simply with small baby potatoes, herbs, garlic, pepper, and a mix of parmesan and sharp cheddar cheese. And then, the key to making each potato spicy, buffalo sauce, so yummy. Cooking the potatoes cut side down on top of the cheese allows for the cheese to melt and turn extra crispy. As the potatoes bake away, the edges of the potatoes get crispy in the cheese, while the middles of the potatoes turn buttery. With spicy buffalo and garlic throughout, these easy-to-make potatoes are sure to be a hit. I suggest doubling the recipe – one batch is just never enough.
The request I keep receiving this holiday season is for simple, delicious sidedish recipes to pair with holiday mains. We’re all cooking up our favorites…beef tenderloin roasts, crostini, pork, and ham. Whatever your menu may be, we all certainly need great sides!
Potatoes are a given at all of our family’s holiday dinners. Often, my mom’s cheesy potatoes are on the menu. Or sometimes my version with Ritz crackers. These smashed potatoes and potatoes stacks are both favorites too .
Everyone certainly appreciates a good potato dish!
But a while back, I had the idea to add my homemade buffalo sauce to the recipe. You know, give the potatoes a little kick!
Buffalo sauce along with parmesan, garlic, and herbs sounded delicious, and it is! I’ve now been making these on repeat for the last month.
With all the holiday dinners coming, I thought this would be the perfect time to share the recipe. I hope you all love these!
Here are the details
Step 1: cut the potato
Cut each baby potato in half. If you’ve got large potatoes, use a pairing knife to cut a cross-hatch pattern through each. This will help them cook evenly and allow the potatoes to soak up even more flavor.
If your potatoes are on all the smaller side, just cut them in half and don’t fuss with anything else.
Step 2: season the potatoes
To evenly season the potatoes, arrange them in a bowl. Add the buffalo sauce, then olive oil, fresh thyme, parsley, garlic powder, and black pepper. I skipped salt since buffalo sauce and cheese are already pretty salty, but feel free to season to your taste.
Make sure to really toss the potatoes and get them evenly coated.
Step 3: mix the cheeses
For the cheese, I use a combination of grated parmesan and cheddar.
Mix the 2 cheeses with butter and buffalo sauce. Then spread the mixture out over a 9×13 inch sheet pan or a pan of similar size.
Step 4: arrange the potatoes over the cheese
Now, take the potatoes and place them cut-side down over the cheese. Don’t fit them in too snug or the potatoes may not crisp in the oven. Give them a little wiggle, wiggle room.
Step 5: bake
Bake the potatoes until the cheese forms a crust and turns very crispy on the bottom of the pan. About 30 minutes.
Then, let the potatoes sit for 5 minutes before serving to let the cheese set.
Serve the potatoes with extra buffalo sauce, green onions, and sea salt. These are a little like a potato nacho with the green onions on top. Very delicious!
Looking for other potato dishes? Here are my favorites:
Crispy Parmesan Thyme Sweet Potato Stacks
Crockpot Cheesy Mashed Potatoes with Caramelized Onions
Bourbon Sweet Potato Casserole with Sweet ‘n’ Savory Bacon Pecans
Baked Sweet Potato Parmesan Tater Tots
Crispy Roasted Sweet Potatoes with Bourbon Maple Butter
Crispy Brown Butter Sage Smashed Potatoes
Lastly, if you make these Crispy Parmesan Crusted Buffalo Potatoes, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crispy Parmesan Crusted Buffalo Potatoes
Servings: 6
Calories Per Serving: 277 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 1/2 pounds baby potatoes, halved
- 1/2 cup buffalo sauce
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh thyme leaves
- 1 tablespoon dried parsley
- 2 teaspoons garlic powder
- black pepper
- 1/2 cup shredded white cheddar cheese
- 1 cup grated parmesan cheese
- 2 tablespoons salted butter, melted
- sea salt
Instructions
- 1. Preheat the oven to 425° F. 2. Cut the potatoes in half. If they are large, score each potato in a cross-hatch pattern (see photos). Add the potatoes to a bowl. Add 1/4 cup buffalo sauce, olive oil, thyme, parsley, garlic powder, and pepper. Toss to coat. 3. On the baking sheet mix the parmesan, cheddar, butter, and 2 tablespoons buffalo sauce and season with pepper. Mix to form a paste, then spread in an even layer. Place the potatoes, cut side down over the cheese. Bake until crispy, 30 minutes.4. Use a spatula to release the potatoes. Season with sea salt if desired. Serve with green onions and extra sauce.
I made these for Christmas and they were a hit with the whole family! I loved that I was able to prep them the day before and then all I had to do was throw them in the oven on Christmas Day. Such a yummy recipe and so easy!
Hi Jen! Thank you sooo much for giving this recipe a try! I hope you enjoyed it! xT
Easy and delicious!
Thank you so so much! 🙂 xT
I made these for my Buffalo sauce loving teen —the recipe is so easy to follow and the result was a hit! I lined the baking sheet parchment paper to make for a somewhat easier clean up—they were still crispy and delicious.
Thanks so much for trying out the recipe! Have a wonderful holiday season! xT
Very easy and all enjoyed for an easy weeknight dinner. I can see this being great for a party as well. Thank you!
Thanks so much Dawn! xT
I love all your recipes and have made at least 25-30! I made these exactly as written and made the Buffalo sauce from crockpot Buffalo chili recipe. However cheese was soggy and stuck more to pan than potatoes! And they were overly salty. Next time I will use unsalted butter, but do you have any suggestions to help them get crispy? I did not use a non stick sheet pan. I cooked them about 35 minutes; perhaps not long enough. Thanks for any help as I’d love to try these again!
Hi Kimberly! Thank you for the feedback! I appreciate it! xT
The perfect accompaniment to the beef tenderloin….we made these and some asparagus to round out the meal. Tieghan, we just love your recipes. Thank you for elevating our dinners! They’re fun and pretty easy to make for the novice mom chefs out there 💜
Thank you so much Shannon! xT
/5 stars for crock pot short ribs bourgeone !! the layers of flavors are massively satisfying.
Thank you so so much! Love to hear this recipe was enjoyed! xT
Will regular russet potatoes work with this if cut smaller? I know the flavor of the potato is different, but I have lots of potatoes to use up. Thank you
Hi Kim! Yes, that should work just fine! xT
I’m definitely trying this tonight!!!
Hope you love these potatoes Jessica! xT
Is there a way to make these potatoes without them being super hot? I was thinking about making them for Christmas but my grandchildren won’t eat them if they’re too hot. Thanks
Hi Nancy! You could decrease the amount of buffalo sauce! 🙂 xT
Just google parmesan roasted potatoes. There are lots of recipes like this one but without the hot sauce.
These look delicious. Where can I find your homemade buffalo sauce recipe?
If you look up her Buffalo chicken chili she has the Buffalo sauce recipe in the notes of that recipe
Do you line the baking sheet, or put the cheesy paste right on the baking sheet itself?
I usually put in right on the baking sheet so it can help it get crispy! xT
I made these last night for my daughter’s welcome home from college dinner with burgers and one of your salads. They are so good! We are buffalo sauce lovers so this was a fun twist on regular cheesy potatoes. Thanks for this recipe.
Looks delicious, amazing, and so easy to make! I’ll be sure to include this side in my Christmas Eve menu!
Thank you SO much for giving this recipe a try! Hope you have an amazing rest of your week! 🙂 xT