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!
