Crispy Buffalo Chicken Smashed Potatoes
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Prepping the Parmesan Smashed Potatoes
First, Preheat your oven to 400°. Grab a large stockpot and add potatoes (make sure you give your potatoes a good rinse before hand). Fill pot with water till it is about an inch above the potatoes. Bring to a boil and cook over medium/high heat for about 30 to 40 minutes. The best way to tell if the potatoes are cooked is to remove one form the water (ideally one of the larger ones) and poke with a fork. If the fork goes through the potato with ease, they are done.
Shredded Buffalo Chicken
While the potatoes are boiling, start shredding the chicken, about 2 breasts should be enough depending on the size you have. Then toss the chicken with 2 Tablespoons of the buffalo sauce, and your dressing of choice. Place prepared chicken to the side until needed.
Time for Smashin’
By now the potatoes should be done boiling. Drain and and let sit to dry slightly in strainer. Prep your baking sheet by lining it with parchment paper or tin foil. If you are using tin foil, you will need to lightly grease the pan with either an additional drizzle of olive oil spread evenly. This will prevent sticking, but with parchment paper this shouldn’t be an issue.
Dump the boiled potatoes onto the pan and spread evenly across the pan. Now lightly press on the tops of the potatoes to smash them about 1/2 an inch thick. The best way i have found todo this is two forks crossed over each other with helps provide even pressure across the whole potato. You can also use a potato masher, but risk the potato just pushing through the masher and making a mess. Once all the potatoes are smashed, top with salt, garlic powder, onion, powder, and 1/4 cup of the parmesan cheese. Place in the oven and bake for 10-12 minutes . The bottoms of the potatoes should be slightly crispy, and the cheese should be melted.
Next, remove the pan and lower the oven to 350°F. Using a spatula, flip the potatoes over, and then evenly spread the remaining cheese and buffalo chicken mixture on top. Bake for an additional 15-18 minutes.
Remove from the oven and top with the remaining buffalo sauce, shredded romaine lettuce, halved cherry tomatoes, and any other toppings you would like!
Crispy Buffalo Chicken Smashed Potatoes
Ingredients
Instructions
- Preheat your oven to 400°.F
- In a large stockpot, boil baby potatoes for 30-40 minutes or until tender and you are able to stab a fork completely through the potato.
- While the potatoes are boiling, pull rotisserie chicken (or leftover precooked chicken) into shreds and toss with 2 tablespoons of the buffalo sauce and blue cheese (or ranch) dressing.
- Once potatoes are done boiling, drain and let dry slightly.
- Prep sheet pan for potatoes by covering with parchment paper, or tin foil. If you are using tin foil, lightly grease with an additional teaspoon of olive oil.
- Dump and spread potatoes evenly on a sheet pan, then with either a potato masher or sturdy fork, press firmly on the potato to "smash" it flat.
- Once all potatoes are smashed, top with salt, garlic, and onion powder, then 1/4 cup of parmigiana cheese and bake in the oven for 10-12 minutes, or until the bottoms of the potatoes begin to slightly crisp up and cheese begins to melt.
- Remove pan from the oven and lower oven to 350°F. Flip potatoes with a spatula and evenly spread the remaining cheese and buffalo chicken mixture on-top. Bake for 15-18 minutes, or until l bottom of potatoes with cheese are crisp.
- Remove from oven and top with remaining buffalo sauce, shredded romaine lettuce, cherry tomatoes, and any other toppings you can think of!
