Crispy Buffalo Ranch Smashed Potatoes

The perfect game day appetizer. Pair these crispy taders with your favorite brisket and ribbed spring vegetable for a full meal.

Ingredients 2 lbs mini round potatoes( Sometimes announced “one bite” potatoes) 2 Tbsp olive oil 3 goblets baby arugula( you can always supplement more dark-greens !) 2 Tbsp reduced-fat feta cheese Coarse Salt


In a large cup contributed potatoes and cover with liquid. Bring to a steam. Cook until potatoes are tender( can protrude readily with a forking ). Drain and sit for 3 minutes to cool slightly. Line a baking membrane with parchment newspaper then scatter cooked potatoes around the paper. Using a flat mallet( or whatever flat utensil “youve had” ), press into each potato to smash it flat. Drizzle olive oil and route salt on potatoes. Bake for 20 -3 0 minutes at 425 severities until margins are crispy with a tender center. Crown with ranch and buffalo sauces( recipes below ), arugula, and feta cheese.

The Sauce Ingredients

2 bowls non-fat plain Greek yogurt 1 container Hidden Valley Ranch dry flavour Hot sauce or buffalo wing sauce

Ranch Sauce

Combine 1 beaker plateau non-fat Greek yogurt and 1/2 to 1 Tbsp hidden Valley Ranch Dry seasoning. Adjust for wanted taste.

Buffalo Sauce

Combine 1 beaker plain non-fat Greek yogurt with your 1/2 -1 Tbsp of your favorite hot sauce or buffalo sauce. Adjust for desired spice level.


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