Ingredients
Method
- Boil potatoes. Wash them well and cut off any eyes or weird bits. Put them in a medium pot and add cold water—this helps them cook evenly! When the water comes to a boil, set a timer for 20 minutes and let them cook until they are tender when pierced with a fork. Drain and pour onto a baking sheet to cool.
- Make ranch. Combine sour cream and ranch dip seasoning. Chill.
- Smash and roast potatoes. When the potatoes are cool enough to handle, gently smash them with the bottom of a glass or the heel of your hand. Don’t be too aggressive! We want them to be smashed but not pulverized and falling apart. Gently move the potatoes to one side of the baking sheet and drizzle the other half with olive oil. Gently move the potatoes to the olive-oil side, then drizzle the other half where the potatoes used to be with oil. Arrange the potatoes in one layer on the baking sheet, making sure oil is under all of them. Sprinkle with salt and roast for 15 minutes.Flip, sprinkle with salt, and roast another 15-18 minutes, or until the potatoes look brown and crispy.
- Dress the potatoes. Drizzle with buffalo sauce and dollop with ranch. Shower with a bunch of chives. Serve immediately.
Notes
ranch dip packet: use Ranch DIP seasoning, not ranch DRESSING. There is a difference. I learned the hard way.
baby potatoes: you can usually find these in both yellow and multicolored varieties. I think the yellow look nicer and tend to be more uniform in size.
buffalo sauce: whatever brand you like! I am a Frank's or Sweet Baby Ray's girl.
chives: fresh! If you don't like chives, parsley or green onions would be good.
leftovers: Plain smashed potatoes can be reheated and will keep tightly covered in the fridge for 3-4 days. But don't add the toppings until right before you eat them.