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Crispy Parmesan Crusted Buffalo Potatoes Recipe
Ben Carraoli

Crispy Parmesan Crusted Buffalo Potatoes Recipe

I still remember pulling these crispy parmesan crusted buffalo potatoes out of the oven for the first time and immediately sneaking one straight from the pan. The edges were deeply golden, the bottoms were crunchy with melted cheese, and the buffalo flavor hit just right without overpowering the potatoes.
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Total Time 1 hour
Servings: 6
Ingredients Method Notes

Ingredients
  

  • baby gold or red potatoes 2 pounds – Small potatoes roast evenly and give you crispy edges with a soft, creamy center.
  • olive oil 3 tablespoons – Helps the potatoes crisp up in the oven and evenly distributes the seasoning.
  • buffalo sauce ½ cup – Brings bold heat and tang; choose a well-balanced sauce that isn’t overly vinegary.
  • unsalted butter melted (3 tablespoons) – Softens the spice from the buffalo sauce and adds richness.
  • garlic powder 1 teaspoon – Adds savory depth without burning during roasting.
  • smoked paprika 1 teaspoon – Enhances the flavor with a mild smoky note.
  • onion powder ½ teaspoon – Boosts overall seasoning and complements the buffalo sauce.
  • salt ¾ teaspoon – Adjust depending on the saltiness of your buffalo sauce and parmesan.
  • black pepper ½ teaspoon – Adds gentle heat and rounds out the flavors.
  • freshly grated parmesan cheese 1½ cups – Freshly grated cheese melts and crisps better, forming the golden crust.
  • fresh parsley or chives for garnish – Adds freshness, color, and a light finish.

Method
 

  1. I start by washing and slicing the potatoes into thick rounds, keeping them similar in size so they cook evenly. Thicker slices give you that creamy interior while still allowing the outside to crisp. Once sliced, I pat them dry to remove excess moisture.
  2. In a large bowl, I whisk together the buffalo sauce, melted butter, olive oil, and all the spices. This mixture coats the potatoes beautifully and ensures every bite is packed with flavor. I make sure everything is well combined before adding the potatoes.
  3. I toss the sliced potatoes in the buffalo mixture until they’re fully coated. This step is important because it ensures even roasting and consistent flavor. I let them sit for a minute so the seasoning really clings.
  4. I line a baking sheet with parchment paper and sprinkle a thick, even layer of freshly grated parmesan directly onto the paper. This creates the signature crispy crust that forms on the bottom of each potato slice.
  5. I place the potatoes flat-side down on the parmesan, leaving a little space between each piece. They bake in a hot oven until the bottoms are deeply golden and the tops are tender. I avoid flipping them so the cheese crust stays intact.
  6. Once baked, I let the potatoes rest for a couple of minutes before lifting them off the pan. This helps the crust firm up. I finish with fresh herbs for color and a pop of freshness.

Notes

  • I always grate the parmesan myself because pre-shredded cheese won’t crisp properly.
  • I’ve learned not to overcrowd the pan, or the potatoes steam instead of crisp.
  • I let the potatoes cool slightly before removing them so the crust stays intact.
  • I sometimes broil them for the last 1–2 minutes if I want extra color.
  • I taste the buffalo sauce first so I can adjust the spice level to my liking.