Buffalo Roasted Potatoes
These Buffalo Roasted Potatoes are spicy, delicious, and perfect as a side dish or as part of meal prep or a loaded up bowl. I love serving these as a side with grilled chicken or steak. They also make a great lunch as a base loaded up with toppings for a Buffalo Chicken Potato Bowl. This recipe comes together super easily, no potato peeling necessary. Just cut up a bag of baby potatoes, toss them in oil and seasonings, spread them on a pan and roast in the oven. Just before they’re done, you’ll toss them again in Buffalo wing sauce and then stick them back in the oven to finish. Easy, tasty, and each serving of these spicy Buffalo Roasted Potatoes is just 182 calories or 1 WW Point (or 4 Points if following the diabetic Weight Watchers plan)! To view your current WW Points for this recipe and track it in the WW app, click here!
Controlling the Heat
Do you like things spicy? Whether your answer is a resounding YES or you’re a bit more timid about it, you can control the spice level for these Buffalo Roasted Potatoes. If you like spice, I’d recommend using the full ¼ teaspoon of ground cayenne pepper and the full two tablespoons of Buffalo wing sauce. If you want a bit less of a kick, you can omit the cayenne or reduce the amount to 1/8 teaspoon, and use 1 ½ tablespoons of wing sauce instead. You can also just drizzle a little ranch or blue cheese dressing over the top to cut the heat.
Make it a Meal
While these Buffalo Roasted Potatoes make a delicious side dish, they’re also a great starter to build a meal around. I like to make a bowl with these potatoes as the base and then add some chopped grilled chicken breast, drizzles of ranch or blue cheese dressing, and chopped parsley or chives. You could also throw some blue cheese crumbles on top if you like, or load it up without the chicken for a vegetarian option. Add veggies if you like. So many possibilities! These loaded Buffalo Roasted Potato bowls make a great lunch.
Potatoes
I used baby gold potatoes in this recipe and they turned out perfect. Mine came in a 24 ounce bag from Wegmans, but many other brands/stores sell them bagged in the same 1.5 lb quantity, such as The Little Potato Co or Good & Gather. I like using the little ones because they are easy to cut up and are already packaged in the perfect amount, but if you can’t find them, fingerling potatoes would also work. Other yellow potatoes, butter potatoes, or Yukon Gold potatoes will all work as well, you’ll just have to cut them up more.
More Tasty Lightened-Up Side Dish Recipes
For more tasty, lightened up side dish recipes like these Buffalo Roasted Potatoes, check out my Greek Roasted Potatoes with Feta, Broccoli Cheddar Twice Baked Potatoes, Bacon Broccoli Side Skillet, Easy Slow Cooker Carrots, Garlic Parmesan Roasted Cauliflower, Warm Butternut Squash Farro Salad, Apple Coleslaw, Stovetop Cinnamon Apples, Air Fryer Cajun Potatoes, Stovetop Green Beans with Almonds, Garlic Herb Mushrooms, and more in the Side Dishes section of my recipe index!
Buffalo Roasted Potatoes
Ingredients
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ⅛ - ¼ teaspoon ground cayenne pepper
- 24 oz uncooked baby gold potatoes, rinsed, dried, and cut into quarters
- 1 tablespoon olive oil
- 1 ½ - 2 tablespoons Buffalo wing sauce
Instructions
- Pre-heat the oven to 425 degrees. Line a baking sheet with aluminum foil and mist the top of the foil with cooking spray. Set aside.
- In a small dish, stir together the paprika, garlic powder,, onion powder salt, pepper, and cayenne.
- Place the quartered potatoes into a mixing bowl and drizzle with the tablespoon of olive oil. Stir to coat. Sprinkle the seasoning mix from step two over the potatoes and stir until well coated.
- Place each of the potatoes on the foil-lined baking sheet, spread out in a single layer. Transfer the baking sheet to the oven and roast for 25 minutes.
- Remove the baking sheet from the oven and transfer the potatoes back to the mixing bowl. Drizzle the potatoes with the Buffalo wing sauce and stir to coat. Pour the sauced potatoes back onto the foil-lined baking sheet and spread back into a single layer. Return the pan to the oven and bake for an additional 5-10 minutes until the sauce is baked on and the centers are cooked through.
Notes
182 calories, 32 g carbs, 0 g sugars, 4 g fat, 0 g saturated fat, 3 g protein, 3 g fiber, 209 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
5 per (4 ounce) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info)
